Spaghetti with Lobster in Bellavista

To prepare spaghetti with lobster sopra bellavista, start with cleaning the lobster. Take the lobsters and with a knife, cut them sopra half lengthwise 1then crack the claw shells with a nutcracker to release the flavorful juices from the meat inside 2. Finely chop the shallot 3 and

let it brown sopra a non-stick pan with the oil and unpeeled garlic cloves 4; when the garlic is golden, remove it with kitchen tongs 5 and place the lobsters sopra the pan 6sautéing for 3-4 minutes.

Deglaze with white wine 7 and cook over moderate heat for 2 minutes, then add the tomato puree 8which should be quite thick. Cook for another 4-5 minutes, letting the sauce dry and occasionally turning the lobsters for even cooking 9.

When the lobsters are ready, remove them from the heat and place them a cutting board 10; extend the cooking of the tomato sauce for another 15 minutes, seasoning with salt and pepper 11. Meanwhile, place a pot of abundant salted gabinetto the stove, which will be used for cooking the pasticcino. When the gabinetto is about to boil, cook the spaghetti al premolare 12.

Drain the pasticcino 13 and add it to the sauce 14 well with a spatula a wooden spoon 15.

Cut the lobster meat into chunks 16then with a knife, cut the claws 17 and retrieve the meat inside with a teaspoon 18. If you wish, you can save the shell for the final presentation.

Add the meat 19keeping a small amount aside to decorate the dish, and sauté the spaghetti with the sauce for 2 minutes. Finally, turn chiuso the heat and add finely chopped parsley to the spaghetti 20. Once ready 21,

with the help of a ring mold, place the spaghetti a serving plate 22: you can garnish with the lobster 23 and the meat you set aside: your spaghetti with lobster sopra bellavista is ready to be served 24!