Best 2 Sardinian Lobster Spaghetti Recipes
Sardinian lobster spaghetti is a classic Italian dish that combines the delicate flavor of lobster with the bold taste of tomatoes and herbs. Originating from the beautiful island of Sardinia, this seafood pasta dish is a staple in many Italian households and restaurants. Made with fresh lobster, juicy tomatoes, aromatic herbs, and perfectly cooked spaghetti, this dish is a delight for seafood lovers. In this article, we will take you on a culinary journey to discover the best Sardinian lobster spaghetti recipe, guiding you through the process of selecting the freshest ingredients, preparing the seafood and pasta, and creating a flavorful sauce that will elevate your taste buds. Get ready to indulge in a Sardinian culinary masterpiece that will leave you craving for more.
Here are our top 2 tried and tested recipes!
SARDINIAN LOBSTER SPAGHETTI
This recipe is very similar to that served at L'Oasi restaurant in the Costa Smeralda region of Sardinia, Italy. The simple sauce can be also made with shrimp, prawns or crab instead of the lobster, or even on it's own!
Provided by Lostfairy
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter in a saucepan, and once sizzling add the onion and garlic.
- Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
- Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
- Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
- Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.
SARDINIAN SPAGHETTI
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
- Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
- Remove and discard the bay leaves.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.
- Use fresh lobster for the best flavor. If you can't find fresh lobster, frozen lobster is also a good option.
- Be sure to clean the lobster thoroughly before cooking it. Remove the tomalley (the green substance in the lobster's head) and the intestinal tract (the black vein that runs along the lobster's tail).
- Cook the lobster until it is just cooked through. Overcooked lobster is tough and chewy.
- Use a good quality olive oil for the sauce. Extra virgin olive oil is the best choice.
- Add some chopped fresh herbs to the sauce for extra flavor. Basil, parsley, and oregano are all good choices.
- Serve the spaghetti with a sprinkle of grated Parmesan cheese.
Sardinian lobster spaghetti is an easy and elegant seafood dish that will impress your guests. The combination of lobster, shrimp, and mussels in a flavorful tomato sauce is sure to satisfy everyone at the table. You can also add other seafood, such as scallops or calamari, to the dish. Garnish with chopped parsley or basil for a picture-perfect presentation.
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