Sauteed Pasta with Lobster

Ingredients for Sauteed Pasta with Lobster

• 4 (1- to 575g) live lobsters

• 120ml de vinho branco seco

• 1/4 teaspoons crumbled saffron

• 6 colheres de sopa de azeite

• 1 cebola grande, fatiada

• 1 folha de louro

• 675g vine-ripened tomatoes, peeled, seeded, and coarsely chopped

• 2 dentes de alho, picados

• 450g angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths

• 2 colheres de sopa de salsa fresca de folha lisa picada

Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.

When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered.

Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 3350ml water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 925g , about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids.

While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf.

Pré-aqueça o forno a 204°C.

Heat 1 tablespoon oil in a cassola or an ovenproof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch.

When all of pasta is browned, return to pan and stir in sofregit and 950ml stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). Reserve remaining stock for another use. Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. Stir in reserved lobster and season with salt and pepper. Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. Stir in parsley.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.