Best 4 Sardinian Lobster Spaghetti Recipes

SARDINIAN SPAGHETTI

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
• Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
• Remove and discard the bay leaves.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

ITALIAN LOBSTER SAUCE FOR SPAGHETTI

Steps:

• 1. Cook lobster. Set lobster meat aside.
• 2. Gently warm six tablespoons olive oil over medium heat. Add onion and cook to pale gold. Add garlic and cook until garlic takes on a little color.
• 3. Add crushed tomatoes, the red pepper flakes and a generous pinch of salt. Stir once or twice and reduce heat to medium low. Partially cover and simmer 1/2 hour.
• 4. Add reserved lobster meat and parsley. Season to taste. Serve over choice of pasta.

SARDINIAN SUGO

Steps:

• Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta.
• Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes.
• While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil.
• When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese.

LOBSTER SPAGHETTI

Steps:

• Xook pasta in salted water with some olive oil (to prevent sticking together) at a low boil for 6-8 minutes.
• Qhile pasta cooks heat a saute pan on med-heat. Add a few teaspoons olive oil to bottom of pan and swirl pan to coat.
• Saute shallots and garlic for 2 minutes moving it constantly so it doesn't brown to much.
• Deglaze pan with wine and stir constantly for about 3 minutes letting wine reduce.
• Add marinara sauce and season with salt and pepper to taste.
• Once desired flavor is achieved, add fresh basil, parsley and tomatoes.
• If sauce is to thick, you can thin it out with some vegetable broth or water.
• Strain pasta while finishing sauce-.
• Toss in lobster meat and let cook 1-2 minutes to heat lobster through but not cook it anymore.
• Add pasta to pan and toss well with tongs so as not to break up lobster meat too much.
• Place in pasta dishes (a deep large bowl or dish that is recessed) and top with fresh parmesan or some more thinly sliced basil and pepper.
• Grab a big glass of the white wine and a fork and go to town! Don't forget the crisp crust french bread so soak up the sauce.