‘Pappardelle’ with Lobster

Αστακομακαρονάδα

Ingredients for 4 servings

  • 2 large lobsters (Wellgoods)
  • 2 large ripe tomatoes grated
  • 4 tablespoons olive oil
  • 1 onion finely 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 of Preparation

  • Boil the lobsters in a large pan filled 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

Tip:Cutting the lobster (Wellgoods) in half becomes easy when the lobster is boiled first. Make sure you use whatever pasta
you like.