- 350g spaghetti
- 1 lobster (about 1 kg)
- 250g tomato passata (pureed tomatoes)
- 1 clove of garlic
- 2 sun dried tomatoes
- 200 ml dry white wine
- 20 ml extra virgin olive oil
- 2 tbsp parsley, chopped finely (optional)
Cut the lobster into pieces and extract the meat and chop it; you can reserve the claws to garnis if you wish. Put the carcass in a saucepan, cover it with water and cook for about twenty minutes. Sieve the lobster broth and put to one side.
In a saucepan, sauté the sun dried tomatoes in two tablespoons of oil; add the tomato passata, season with salt and cook for 20 minutes.
In a deep frying pan, brown the garlic in a little oil, add the chopped lobster meat and pour in half a glass of dry white wine and let it evaporate. Pour in a little of the lobster broth and let it evaporate.
Add the prepared tomato sauce, adjust with salt to taste, mix and let it simmer for a few more minutes. Take it off the heat and sprinkle with chopped parsley.
In the meantime, bring abundant water to the boil in a large saucepan, salt and cook the spaghetti. Drain al dente, put the spaghetti into a large serving bowl, add the freshly prepared lobster sauce and serve, garnish with a lobster claw if you wish or finely-chopped parsley.