Spaghetti Chitarra Lobster

Let's prepare it!

Method Bring a large saucepan of salted water to boil. 
Heat the oil in a large sauté pan and simmer the shallots and garlic over low heat until softened. 
Add heirloom tomato and crab meat and stir through. 
Turn up the heat and pour in brandy, and let it evaporate until the strong smell of alcohol has disappeared. 
Pour the lobster bisque with tomato sauce into the lobster mixture with a little touch of cream
Taste and season the sauce with salt, pepper and chilli.
Remove from the heat and set aside.
Cook the pasta just al dente. 
Take a few tablespoons from the cooking water and add to the sauté pan. 
Drain the pasta and add it in as well.
Add parsley and toss through briefly.
Taste once more and season further if necessary.
Finalize with lobster salad on top of the spaghetti and drizzle with extra virgin olive oil before serving. 

Ingredients to prepare

Lobster sauce base for 2 pax
- Extra virgin olive oil 25gr
- Garlic (finely mince) 15gr
- Shallot (finely mince)10gr
- Lobster meat (raw) 40gr
- Mint leaves (chopped) 15gr
- Basil (chopped) 10gr
- Brandy 15gr
- Heirloom cherry tomato (chopped/squeezed) 25gr
- Lobster bisque 30gr
- Dry chilli (finely mince) 2gr
- Tomato sauce 15gr
- Salt 5gr
- White pepper 5gr
- Cream 5gr

Finalize dish
- Spaghetti chitarra 160gr
- Lobster sauce 180gr
- Parsley flat (finely mince) 15gr
- Boston lobster slow cook 80gr