Time
40 minutes
Serves
4
Difficulty
Medium
Ingredients
200g spaghetti alla chitarra
1 stick of celery
1 carrot
1 onion
extra virgin olive oil
1/3 glass white wine
120 ml fish stock
800g canned whole peeled tomatoes
4 lobsters
fresh chopped parsley
salt, to taste
chili pepper, to taste
Method
Soften the finely chopped celery, carrot, and onion with chilli pepper in extra virgin olive oil.
Add the lobster, and cut it into pieces.
Add the wine and let it reduce, and then add the fish stock.
Crush the tomatoes with a fork and add to the lobster sauce.
Season with salt, add chopped parsley and cook for about 20-30 minutes until the lobster is tender and the sauce has thickened.
Use the sauce to dress the spaghetti alla chitarra cooked in plenty of boiling salted water.
