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Add a photoServings: 9
Ingredients
- 900 gm Cooked lobster, (2lb)
- 2 x Beef tomatoes, skinned and minced
- 175 gm Spaghetti, (6oz)
- 60 ml Minced fresh flat leaf parsley, (2 1/4fl ounce)
- 60 ml Minced basil, (2 1/4fl ounce)
- 3 x Garlic cloves, peeled and finely minced
- 50 ml Extra virgin olive oil, (2 fl ounce)
- 1 sm Red onion, peeled and finely minced
- 50 ml Brandy, (2fl ounce)
- 150 ml Dry white wine, (5fl ounce)
Directions
- Split the lobster in half lengthways and break off the claws. Gently remove the lobster meat from the shells, trying to keep the claw meat intact; chop the body meat. If desired, wash the lobster body shells and set aside to use for presentation.
- Chop the tomato flesh and place in a bowl with the parsley, basil and half of the garlic. Season with salt and freshly grnd black pepper. Set aside.
- In a large frying pan heat half of the oil and add in the onion and remaining garlic. Stir in the lobster meat and pour over the brandy; ignite the alcohol to flambe. Once the flames have died down, add in the tomato mix together with the wine. Simmer for 5-8 min till the juices reduce slightly.
- Meanwhile cook the spaghetti in a large pan of boiling salted water for 5-8 min, or possibly according to the instructions on the packet, till 'al dente'.
- Drain and add in the lobster sauce, tossing well to mix. Adjust the seasoning if necessary.
- If using lobster shells for presentation, place on 2 large serving plates or possibly bowls and top with the spaghetti, spooning over the sauce. Drizzle over the remaining oil and garnish with basil sprigs. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 9 servings | |
| Calories 239 | |
| Calories from Fat 56 | 23% |
| Total Fat 6.3g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 300mg | 13% |
| Potassium 366mg | 10% |
| Total Carbs 16.92g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.37g | 1% |
| Protein 21.58g | 35% |
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