Spaghetti Chitarra Lobster | Chef Egidio Latorraca - Official Website
Spaghetti Chitarra Lobster Let's prepare it! Method Bring a large saucepan of salted water to boil.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Colander
- Wooden spoon
- Tongs
- Measuring spoon
- Plate
Ingredients
- Extra virgin olive oil 25gr
- Garlic (finely mince) 15gr
- Shallot (finely mince) 10gr
- Lobster meat (raw) 40gr
- Mint leaves (chopped) 15gr
- Basil (chopped) 10gr
- Brandy 15gr
- Heirloom cherry tomato (chopped/squeezed) 25gr
- Lobster bisque 30gr
- Dry chilli (finely mince) 2gr
- Tomato sauce 15gr
- Salt 5gr
- White pepper 5gr
- Cream 5gr
- Spaghetti chitarra 160gr
- Lobster sauce 180gr
- Parsley flat (finely mince) 15gr
- Boston lobster slow cook 80gr
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