20 Oct Spaghetti with lobster
200 gr of spaghetti
1 lobster not too big (about 400 gr)
a handful of cherry tomatoes
1 clove of garlic + 1 onion
oil + ½ glass of white wine or Cognac
Tie the lobster claws with an elastic or string. Boil plenty of water in a large pot. Rinse the lobster and dip it in the pot for 8 minutes.
Clean and wash the garlic and onion and finely chop the latter. Pour the oil into a pan, brown the whole garlic clove, and the chopped onion, then add the lobster cut in half. (Or remove the pulp from the lobster, cook it as described below and recompose the lobster after cooking). Cook over low heat stirring occasionally.
Cut the tomatoes into small cubes and pour them into the pan with the minced parsley.
Pour a little white wine or cognac and let it evaporate. Add salt and cook for 10 minutes.
Boil the pasta “al dente” in salted water, drain it and add it to the sauce and let it skip a minute. Put everything on a plate and sprinkle with some edible GOLDEAT gold in leaves.