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Bavette with Lobster

di Academia Barilla

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Bavette with Lobster
PREPARATION TIME
35 minutes

DIFFICULTY
Easy

TYPE
First course

ITALIAN REGION
Campania




Ingredients for 4 people


14 ounces bavette pasta
2 lobsters (14 ounces each)
3 ½ tablespoons extra virgin olive oil
½ cup white wine
14 ounces cherry tomatoes
½ small onion
Salt and pepper to taste



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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Bavette Linguine 14 ounces

Preparation 20 minutes preparation + 15 minutes cooking
1. Heat half the oil in a pan over medium heat and sauté finely chopped onion until golden

2. Raise the heat and add lobsters (cut in half lengthwise)

3. Sauté for a couple of minutes, splash with wine and allow to evaporate

4. Lower the heat and season with salt and pepper

5. Cut tomatoes in half and add

6. Finish cooking for 2 -3 additional minutes

7. Remove flesh from the lobster shells, cut into large pieces and return to the sauce

8. Discard shells

9. In the meantime, boil pasta in plenty of salted water for a couple of minutes less than package directions

10. Drain and toss with the prepared sauce

11. Sprinkle with the remaining oil and serve immediately