Cooking lobster isn’t that challenging and should not intimidate you. The recipe takes some time to prepare. The result will be a delicious and succulent homemade saucy yummy lobster pasta, and you will surprise your family with these cooking skills.
Recommendations for buying your Lobster: Buy a fresh lobster of between 2 pounds to 3 pounds from your nearest supermarket. Buy the lobster the day you cook it that way; you don’t have to store it.
For the sauce:
You can also prepare your sauce at your convenience or get a ready sauce from the grocery market, but check that it doesn’t have any added sugar. It changes the flavor significantly.
Mix all the above ingredients in the mixer until you get a thick paste. Add the mix to a big saucepan, and let it boil. Add the lobster afterward. Let it simmer until the lobster color turns red. Then, on a separate pan, cook pasta as usual – leaving you a recipe for cooking al dente pasta here-.
Once the pasta is ready, remove the lobster from the sauce. Pour the pasta into the sauce, mix carefully, and voila. You might want to add Parmigiano cheese or Pecorino Romano, although some people prefer not to add cheese to lobster pasta.
The next challenge is to open the lobster. Leaving you a few tools that you might need to complete this:
I’ll recommend you to pair with Sauvignon Blanc, Chenin Blanc, Assyritiko or Arneis. However, if you feel confident or adventurous you can also pair this with Pinot Noir or Syrah as I did.
Martha Cisneros Paja is an Engineer, Cava Educator and WSET Level 2 certified, founder of Latinas Wine Club Inc. and author of Mexican Wines: A guide to Fall in Love with Wines of Mexico . Read more about one of the most hard-working Latinas in Wine here.
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