Serves

4

Ingredients

4 lobsters (500g each) • 1 pack of Rana fresh Tagliatelle Rosso (250g) • 50g butter • 1 small onion, 1 carrot, 1 celery stalk, 1 sprig parsley • 30ml olive oil • 1 bay leaf • 2 shallots • 1 red chilli pepper • 200ml sparkling wine • 100ml cream • 1 pack Tugas onion sprouts • Salt and freshly milled pepper to taste

Method

Bring to boil enough water to cover the lobsters, seasoning with salt • Chop the onion, carrot, celery and the parsley stalks • Chop the shallots and the deseeded chilli pepper • Cook the pasta in plenty of water seasoned with salt and a dash of olive oil for 3 minutes, draining, cooling and storing for later • Kill the lobsters, placing them into the boiling water with the help of a lid and keep them there for about 2 minutes before removing and cooling with the help of ice • We need to remove the meat from inside without cooking them completely • Once the lobsters are cold cut the shells off with a pair of scissors, keeping for later • Separate all the shells and break them into pieces (except the tails and antennae) to make the sauce, keeping the lobster backs and the claws • Sauté the onion, celery, carrot and herbs in butter, adding the shells and allow to colour • Add the sparkling wine and cook for 20 to 25 minutes, adding liquid if necessary • Sauté the shallots and chilli pepper in olive oil and add the pasta, seasoning with salt and pepper and stirring • Cook the lobsters’ tails and the claws in butter very gently, season with salt and pepper, turning frequently and refreshing with sparkling wine, covering the pan for two more minutes • Remove the lobster, keeping warm, and wet the pan with the lobster stock, previously strained • Reduce and add a little butter • Plate up the pasta in a deep plate, place the lobster on top, decorate with onion sprouts and the kept shells and pour the warm sauce all around