MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spiny Lobster Tail w/Asparagus Pasta
Categories: Seafood, Pasta, Vegetables
Yield: 2 Servings
1/2 lb Spiny lobster tails; in
- shells *
3 tb Butter
300 g (1/2 lb.) asparagus spears;
- thin sliced
200 g Spaghetti (10 oz)
2 cl Garlic
4 (to 5) cherry tomatoes
1 tb Olive oil
* Also known as Langoustines
For two. You can use full-size, regular lobster tails in
this recipe, too, but you’ll have to cook them longer so
that they are cooked fully.
In a tall pot, set some water to boil for the pasta. Make an
X with a knife on the cherry tomatoes. Blanch the cherry
tomatoes in hot water for 30 seconds, and then cold water
for a few seconds. Remove the skins from the tomatoes and
set aside.
Heat the butter until it starts to bubble in a large frying
pan. Add the lobster tails, still in their shells, and brown
them for a few minutes on both sides and the tail meat isn’t
opaque any more. Remove the tails from the pan and set aside
until cool enough to touch.
If your water has started to boil, add a small handful of
rock salt to the boiling water and then the spaghetti. Cook
according to package directions.
While the tail meat is cooling, add the garlic cloves into
the remaining (lobster) butter in the frying pan and add
another tablespoon of olive oil. Add the sliced asparagus
and tomatoes and cook until tender. While the asparagus is
cooking, remove the tail meat from their shells and chop it
into large chunks with a knife. Add the meat back to the
asparagus and tomatoes for a final minute before turning off
the heat.
Drain the cooked pasta and set aside 1/2 cup of pasta water.
Turn the heat under the frying pan back on, and toss the
spaghetti with the asparagus, tomatoes and lobster meat. Add
a little pasta water if there’s not enough liquid to toss
the pasta with.
From:
http://www.msadventuresinitaly.com
Uncle Dirty Dave's Archives
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