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Barilla® Spaghettoni

with Lobster, Cherry Tomatoes & White Wine

  • 380
    Calories
  • 48.0g
    Carbohydrates
  • 19.0g
    Protein
  • 10.0g
    Fat
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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

  1. 1
    BRING a large pot of water to boil

  2. 2
    SEASON with salt, pepper and bay leaf
  3. 3
    ADD lobsters to pot and cook 5 minutes

  4. 4
    REMOVE from pot and allow lobsters to cool
  5. 5
    RESERVE cooking water for sauce
  6. 6
    REMOVE meat from tail and claws

  7. 7
    CHOP in 2-inch pieces and set aside
  8. 8
     HEAT half of the olive oil in a skillet

  9. 9
    ADD garlic clove and lobster shells
  10. 10
    SAUTÉ until garlic is golden
  11. 11
    ADD flour and cook for one minute
  12. 12
    ADD wine to skillet and cook until reduced by half



  13. 13
    SEASON with salt and pepper
  14. 14
    ADD enough cooking water to cover shells

  15. 15
    SIMMER until reduced by half
  16. 16
    HEAT remaining olive oil in another skillet
  17. 17
    ADD onions and sauté over medium heat until soft
  18. 18
    ADD cherry tomatoes and the wine sauce

  19. 19
    COOK pasta half of the recommended package cooking time
  20. 20
    DRAIN and add pasta and lobster meat to sauce
  21. 21
    SIMMER 6 more minutes until pasta is "al dente"; If needed add more lobster cooking water
  22. 22
    SEASON with parsley and butter and serve

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