Capellini with lobster

  • Difficulty


  • 300 g0SX0009
  • 1 400 g lobster
  • 100 g single cream
  • 1 glass anisette
  • ½ carrot
  • ½ onion
  • ½ stick celery
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig Italian parsley
  • 1 tomato, ripe and firm
  • 1 dl white wine
  • ¼ fish fumet
  • 2 grains pepper
  • salt
Capellini n° 9


Clean the lobster: cut along the edges of the tender skin placed on the abdomen, lift it, remove the pulp and keep it aside. Remove the grey sandy sachet, rinse the carapace and cut it into bits.Trim and peel the carrot, peel the onion, rinse the celery and remove the filaments. Wash all the vegetables well and chop them coarsely. Rinse the bay leaf, the thyme and the parsley under running water; dry them delicately in a tea towel and tie them with a white cotton thread.Wash the tomato and slice it in 4 segments. Heat the oil in a saucepan and add the vegetable mix with the herbs then lightly fry over a gentle heat; brown for a few minutes, stirring from time to time with a wooden spoon. Add the bits of carapace and flavour for 2 minutes over a high heat.Pour the anisette and singe; add the white wine and let it evaporate over a high heat; then add the fish fumet, the tomato, the pepper grains; mix and simmer for about half an hour. Remove the mix from the heat and blast it a food blender; then sieve it and place it in its cooking pan.Put it over the heat again, and once boiling again add the cream and allow the sauce to reduce. In the meanwhile, once generously sprinkled with salt and pepper, steam the lobster pulp for 7-8. While this is cooking, boil the pasta in plenty of boiling salted water.Drain it when al dente and mix it with the sauce; serve it very warm with rings of lobster pulp.