Spaghetti all’aragosta (Lobster)
Cooking Instructions
- 1
Kill the lobster, take out the heads and reserve. Take out the tail meat, devein it and chop into 1/2 inch cubes
- 2
Finely chop the onion, in a por, sauté it with the evoo and the chipotle And the cognac and flambé it
- 3
Rip off the lower part of the head, saving the upper part to decorate. mix all the insides with the onion, add also the head, slice the tomatoes in half and add to the pot. Cook it until a light sweet sauce forms. It has to be a little “watery”
- 4
Boil the spaghetti al dente, without refreshing them, mix them with the sauce and mix together until the spaghetti starts absorbing the sauce.
- 5
Serve it family style and use the top part of the heads to decorate. Garnish with some fresh basil
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