2 large lobsters (Wellgoods)
2 large ripe tomatoes grated
4 tablespoons olive oil
1 onion fi nely chopped
2 cloves garlic finely chopped
½ cup dry white wine
½ cup ouzo
4-5 basil leaves
1 tablespoon chopped chives
1 kg boiled “parbatelle” (or whatever pasta you like)
Salt and pepper to taste
2 large ripe tomatoes grated
4 tablespoons olive oil
1 onion fi nely chopped
2 cloves garlic finely chopped
½ cup dry white wine
½ cup ouzo
4-5 basil leaves
1 tablespoon chopped chives
1 kg boiled “parbatelle” (or whatever pasta you like)
Salt and pepper to taste
Method:
• Boil the lobsters in a large pan fi lled with water for about 20 minutes
• Cut them in half (horizontally) and remove all the meat from inside. Cut the lobster meat in large pieces
• Heat the olive oil in a pan and sauté the onion and garlic. Add the ouzo – flames will form which you should reduce with the wine. Add the tomato and allow to cook until most of the juices have evaporated
• Add the lobster to this tomato sauce, the herbs, salt and pepper
• Add the already cooked pasta to this, right at the end
• If you want you can also add the pasta to the plate and then add the lobster sauce on top
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