Barilla® Spaghettoni

with Lobster, Cherry Tomatoes & White Wine

Made with

Barilla Spaghettoni

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Prep
Cook
Skill
Expert


380
Calories
48.0g
Carbohydrates
19.0g
Protein
10.0g
Fat

Ingredients

Ingredients for 8 people 

  • 1 Box Barilla® Spaghettoni
  • 1 Bay Leaf
  • 2 Lobsters 
  • 1/4 Cup (63 mL) Extra Virgin Olive Oil 
  • 1 Clove Garlic Chopped 
  • 1 Medium White Onion Sliced Thin
  • 1 Tablespoon (15 mL) Flour 
  • 1 Cup (250 mL) White Wine 
  • 1 Pint Cherry Tomato Halved 
  • 2 Tablespoons (30 mL) Fresh Parsley Chopped 
  • 1 Tablespoon (15 mL) Butter

Instructions

  • BRING a large pot of water to boil

  • SEASON with salt, pepper and bay leaf
  • ADD lobsters to pot and cook 5 minutes

  • REMOVE from pot and allow lobsters to cool
  • RESERVE cooking water for sauce
  • REMOVE meat from tail and claws

  • CHOP in 2-inch pieces and set aside
  •  HEAT half of the olive oil in a skillet

  • ADD garlic clove and lobster shells
  • SAUTÉ until garlic is golden
  • ADD flour and cook for one minute
  • ADD wine to skillet and cook until reduced by half



  • SEASON with salt and pepper
  • ADD enough cooking water to cover shells

  • SIMMER until reduced by half
  • HEAT remaining olive oil in another skillet
  • ADD onions and sauté over medium heat until soft
  • ADD cherry tomatoes and the wine sauce

  • COOK pasta half of the recommended package cooking time
  • DRAIN and add pasta and lobster meat to sauce
  • SIMMER 6 more minutes until pasta is "al dente"; If needed add more lobster cooking water
  • SEASON with parsley and butter and serve
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