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🍽️ Mediterranean Lobster

496 kcal · 30 min · 4 servings

Ingredients

• 1 small garlic clove
• 1 shallot
• 100 g carrots (1 carrot)
• 100 g celery stalks (1 stalk)
• 2 tbsp olive oil
• 1 sprig thyme
• 1 tsp tomato paste
• 100 ml white wine (or vegetable broth)
• 200 g tomatoes (can)
• 1 pinch sugar
• salt
• 1 smallsp. chili powder
• 0.5 small bay leaf
• 800 g freshly cooked lobster (1 freshly cooked lobster; order in advance from the dealer)
• 140 g black pasta (e.g. tagliatelle or spaghetti)

Instructions

1. 1. Peel the garlic clove and the shallot. Dice both ingredients very finely.
2. 2. Wash the carrot and peel it.
3. 3. Clean the celery stalks. Wash them and remove any stringy fibers if necessary.
4. 4. Dice the carrot and the celery very finely using a large knife.
5. 5. Heat the oil in a shallow pot.
6. 6. Add the shallot, garlic, carrots, and celery to the pot.
7. 7. Sauté the vegetables over medium heat for 4 minutes, stirring occasionally.
8. 8. Wash the thyme sprigs and shake them dry.
9. 9. Strip the thyme leaves from the stems and chop them finely.
10. 10. Stir the tomato paste into the vegetables.
11. 11. Add the chopped thyme leaves and sauté everything briefly.
12. 12. Pour in the wine or broth.
13. 13. Allow the liquid to reduce completely.
14. 14. Chop the tomatoes.
15. 15. Add the chopped tomatoes and 100 ml of tomato liquid to the pot.
16. 16. Bring the mixture to a boil.
17. 17. Add the sugar, a pinch of salt, chili powder, and bay leaf.
18. 18. Cover the pot.
19. 19. Simmer the dish over medium heat for about 30 minutes.
20. 20. Break off the claws and tail of the cooked lobster from the body with a twisting motion.
21. 21. Halve the tail lengthwise using a heavy large knife.
22. 22. Halve the lobster body lengthwise.
23. 23. Remove inedible parts such as the innards and the digestive tract.
24. 24. Separate the joints and claws from the rest.
25. 25. Cut open the joints on the outside using sturdy kitchen shears.
26. 26. Pry open the joints using a kitchen towel.
27. 27. Extract the meat from the joints.
28. 28. Peel off the claw fingers upwards.
29. 29. Tap the claw fingers and claws with a heavy knife.
30. 30. Extract the meat from the shells.
31. 31. Plate the lobster meat.
32. 32. Cook the pasta in plenty of boiling salted water according to package instructions until al dente.
33. 33. Remove the bay leaf from the sauce.
34. 34. Season the sauce with salt and, if necessary, chili powder.
35. 35. Drain the pasta and let it drip dry.
36. 36. Serve the pasta with the sauce and the lobster.

Nutrition per serving

• kcal: 496
• Protein: 28 g · Fett/Fat: 14 g · Carbs: 59 g