Lunch: Sauteed Pasta with Lobster

(Arrossejat de Fideus amb Llagosta)This Catalan specialty could be described as a pasta cooked like a rice dish. Arrossejat is Catalan for "golden" and refers to the technique of sautéing noodles in oil until golden brown before simmering them in fish sto

Ingredients

4 (1- to 1 1/4-pound) live lobsters
1/2 cup dry white wine
1/4 teaspoon crumbled saffron
6 tablespoons olive oil
1 large onion, sliced
1 bay leaf
1 1/2 pound vine-ripened tomatoes, peeled, seeded, and coarsely chopped
2 garlic cloves, chopped
1 pound angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths
2 tablespoons chopped fresh flat-leaf parsley

Instructions

Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.
When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered.

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