Spaghetti alla Chitarra with Lobster sauce

Spaghetti alla Chitarra with Lobster sauce



300 grams of cherry tomatoes

250 grams of spaghetti alla chitarra

1 lobster ( the meat already cooked and cut into small pieces )

50 ml of dry white wine

1 clove of garlic

Half a red pepper powder

Freshly ground black pepper

1 bunch of fresh basil , chopped

Half a spring onion , finely sliced

25 grams of butter

50 ml cream

1 tablespoon extra virgin olive oil


Wash the tomatoes and cut them into 4 .

In a saucepan, pour the oil with the garlic , peeled and crushed , the onion and pepper , let cook 2 minutes.

Add the tomatoes and a pinch of black pepper and pour the wine , raise the heat to evaporate and then went on a low heat for another 5 minutes. Add the cream.

Port of salt water to a boil in a pot, cook it al dente and then scolala and pour in the pan along with half a cup of cooking water.

Add the lobster meat and jumps around the pan for a few moments.

Sprinkle all with chopped basil and serve.

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