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Before you jump to Spaghetti all’aragosta (Lobster) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Choosing to eat healthily has great benefits and is becoming a more popular way of living. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. Everywhere you look, people are encouraging you to live a healthier lifestyle but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. People typically assume that healthy diets demand much work and will significantly change the way they live and eat. In reality, though, just making some modest changes can positively impact daily eating habits.
The first change you need to make is to pay more attention to what you buy when you go to the grocery since it is likely that you tend to pick up many of the things without thinking. For instance, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? A great healthy alternative can be porridge oats which have been found to be good for your heart and can give you good sustainable energy each day. You don’t like eating oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to spaghetti all’aragosta (lobster) recipe. To cook spaghetti all’aragosta (lobster) you need 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Spaghetti all’aragosta (Lobster):
- Use 1 kg spaghetti
- Provide 2 1.5-1.7 pounds live lobster
- Provide 1 tbsp crushed chipotle
- Provide 4 tbsp evoo
- Use 2 garlic cloves
- Use Fresh basil
- Get 3 pounds cherry tomatoes
- Use 1 medium onion
- Prepare 1/2 cup cognac
Steps to make Spaghetti all’aragosta (Lobster):
- Kill the lobster, take out the heads and reserve. Take out the tail meat, devein it and chop into 1/2 inch cubes
- Finely chop the onion, in a por, sauté it with the evoo and the chipotle And the cognac and flambé it
- Rip off the lower part of the head, saving the upper part to decorate. mix all the insides with the onion, add also the head, slice the tomatoes in half and add to the pot. Cook it until a light sweet sauce forms. It has to be a little “watery”
- Boil the spaghetti al dente, without refreshing them, mix them with the sauce and mix together until the spaghetti starts absorbing the sauce.
- Serve it family style and use the top part of the heads to decorate. Garnish with some fresh basil
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