INGREDIENTS
½ cup olive oil
2 pounds lobster tails
½ cup flour
5 cloves garlic, chopped
2 teaspoons crushed chili flakes
1 teaspoon oregano
2 tablespoons tomato paste
½ cup brandy
1 cup fish stock
1 28-ounce can whole tomatoes
1 bay leaf
Salt and pepper
Bucatini pasta
1 teaspoon parsley
DIRECTIONS
Heat oil in an 8-quart pan.
Toss lobster pieces in flour and add to pot.
Cook until red, about 6 minutes.
Transfer lobster to a plate. Set aside.
Add chili flakes, oregano and garlic in pan and cook for 3 minutes.
Add paste. Add brandy and reduce.
Add stock, canned tomatoes and bay leaf and bring to a boil.
Reduce heat to medium. Cook 30 minutes and season with salt and pepper.
Return lobster to pot. Cook 10 minutes. Toss with pasta. Sprinkle with parsley.
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