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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. |
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Wine choice: |
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Fiano di Avellino |
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