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Tagliolini pasta with European lobster

The dish:

Exquisite and very popular dish throughout italian restaurants. Ideal first course in a fish based meal.


garlic (2 cloves) per person
chili pepper (as much as you like)
fresh parsley (as much as you like)
extra virgin olive oil
1 whole european lobster for each person
150 g fresh cherry tomatoes per person
half a glass of white wine per lobster
100 g of fresh egg based pasta
(tagliolini) per person


Put the garlic, chili pepper and the chopped parsley in a previously heated pan with some hot olive oil. While the base of the sauce gets golden, cut the lobster in half, head to tail, clean the head part if necessary. With a heavy knife, break the lobster's claws, doing so will help to cook the meat inside the claws. Now add the claws to the sauce base, add the lobster halves laying them on the cut side. Let it sizzle for a few minutes then turn the halves around, doing so you won't loose any meat in the tomato. Add half a glass of white wine and let the alcohol evaporate. At this point add the cherry tomatoes, sliced in half, salt, stir and let it cook for about 20 minutes (for a medium sized lobster). Once the pasta is ready, drain it of the eccess water and add it to the sauce, mix together for a couple of minutes. Serve immediately, sprinkling the dish with some freshly chopped parsley. Enjoy.