Noodles with langoustes (or crayfish)
4 servings
45 minutes
Lobster pasta is a true embodiment of Italian culinary elegance and refined taste. The dish originates from Italy's coastal regions, where fresh seafood is a key ingredient in local cuisine. The creamy texture of the pasta harmoniously combines with the tender meat of lobsters, providing unforgettable experiences. White sauces and aromatic herbs highlight the natural sweetness of seafood, while freshly ground pepper and parsley complete the flavor palette. This dish is perfect for special occasions, romantic dinners, and celebrations.
1
Place all broth ingredients in a large pot, add 2 liters of cold water, and bring to a boil over high heat.
- Salt: to taste
- Olive oil: 1 tablespoon
- Thyme: 1 piece
- Parsley: 4 stems
2
At this time, rinse the lobsters in cold water. Gut them – otherwise, the taste will be bitter: to do this, hold the tail, twist it around its axis, and then pull towards the head, this way you can extract all the insides at once.
3
When the broth is boiling vigorously, add the lobsters, let it come to a boil again, and cook for 4-6 minutes depending on size. Remove from the pot and clean. Most of the edible meat is, of course, in the tail, but you can also crack the claws and extract meat from there. Shred the meat with a fork.
4
Pour 3 liters of water into a large pot and bring to a boil. Add salt and noodles, stir with a fork to prevent sticking, bring to a boil again, and cook for a few minutes until the noodles are soft. Drain the water.
- Salt: to taste
5
Meanwhile, heat the cream in another large pot, but do not let it boil. Stir in the lobster meat and cook, stirring, for 1 minute to heat the mixture well. Then add the noodles, mix, and keep on low heat. Serve immediately, sprinkled with freshly ground pepper and finely chopped parsley.