Fettuccine pasta with lobsters, tomatoes and saffron – detailed recipe. The author of the recipe is Mario Batali chef, culinary writer, restaurateur Share with friends: 
Dish Photography: David Maloche Time: 50 min. Difficulty: Easy Servings: 8 – 10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 (900 gr. Each) spiny lobster, steam for 10 minutes, cool
- Sea salt
- 4 tbsp. l olive oil
- 1 medium onion, chopped finely straws
- 2 celery stalks, cut into small cubes
- 2 medium potato tubers, cut into small cubes
- 4 cloves of garlic, cut into thin slices
- 230 gr. overripe tomato, cut into cubes
- 1/4 Art. dry white wine
- A pinch of saffron
- 700 gr. fettuccine pasta
- 1/2 tbsp. chopped fresh chives
Recipes with similar ingredients: lobster, red onion, celery, potatoes, garlic, tomatoes, white wine, saffron, fettuccine pasta, chives
Recipe preparation:
- Remove the lobster meat from the shell and cut into cubes.
- In a large saucepan for spaghetti, bring 8 l to a boil. water, add 2 tbsp. l salt.
- Heat olive oil in a large stewpan, until light smoke. Add onions, celery, potatoes and garlic, cover stew with a lid and fry, until golden brown, 6 – 7 min. Add tomatoes, wine and saffron, bring to a boil. Lower temperature and simmer for 3 minutes.
- Throw the fettuccine pasta into boiling water and cook longer for one minute than indicated on the package. Before cooking, pour 1/2 tbsp. broth in a stewpan with sauce. Add meat to the stewpan spiny lobsters and shake. Throw the pasta into a colander and transfer to sauce, add chives and mix thoroughly.
