Time
45 minutes
Serves
4
Difficulty
Easy
Ingredients
340g spaghetti
1 lobster (about 680g in weight)
200g canned chopped tomatoes
1⁄2 onion
1 carrot
2 tablespoons extra-virgin olive oil
salt to taste
Method
Add oil to a deep saucepan, and sauté finely chopped onion and carrot.
Then add the chopped tomatoes and cook at medium heat for about 15 minutes. Add the whole lobster, still alive, and cover. Turn down the heat and cook for about 10 minutes.
Take the lobster out from the pan and cut it into pieces using poultry shears. Put it back in the saucepan and cook for another 8 minutes.
In the meantime, cook the spaghetti till al dente in plenty of boiling salted water, drain and toss in a frying pan with the lobster sauce.
Serve immediately piping hot.
