Paccheri with lobster

Paccheri with lobster is a delicious first course of pasta, a recipe with delicate and refined flavors. Paccheri pasta meets the delicate taste of lobster meat accompanied with tomato sauce. An easy recipe and the best guarantee of success for a special dinner.

Listen to the audio recipe for paccheri with lobster

Ingredients for paccheri with lobster recipe (4 people)

0.88 pounds of Paccheri of Gragnano IGP;
2 lobsters (from 0.88 to 1.10 pounds each);
0.44 pounds of cherry tomatoes;
0.22 pounds of tomato sauce;
1 clove of garlic;
½ glass of white wine;
A bunch of parsley;
Extra virgin olive oil;
Salt and black pepper.

DIFFICULTY’	COOKING TIME	PREPARATION TIME
Easy	15′	30′

Nutritional values for one serving
Energy		0 kcal
Energy		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	Sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of paccheri with lobster

Gragnano paccheri is a particular type of pasta in the shape of a very large tube, obtained from the mixture of durum wheat semolina, originating from Campania.

Its name derives from the municipality of Gragnano, due to the quality of its grains it has obtained the P.G.I. (Protected Geographical Indication).

Boil the lobster (not alive) in a pot with water for 10 minutes.

Once the lobster is cooked, remove it from the water and let it drain and cool for a few minutes.

Using the appropriate scissors for crustaceans or even a knife, cut the lobster into two parts. Break the claws to mix the flavors of the lobster meat with the tomato sauce during cooking.

Heat a pan with a drizzle of oil and a peeled and halved clove of garlic. Raise the temperature and brown the garlic, add the lobster halves, letting them sauté for 3 minutes per side.

Pour in ½ glass of white wine letting the alcohol evaporate at medium-high temperature.

Remove the garlic cloves by using kitchen tweezers. Continue cooking at medium temperature.

Slice cherry tomatoes into small wedges and add them to the pan together with the tomato puree. Chop finely fresh parsley.

Cook for 5 minutes, stirring regularly. Remove the lobsters from the pan and place them momentarily on a plate. Let cook the tomato sauce for another 10 minutes to obtain a full-bodied and soft sauce. Taste the tomato sauce, if necessary season it with salt and pepper .

Boil the salted water. Add paccheri when the water is boiling, cook for two or three minutes less than the time indicated in the package. Always check the cooking level by tasting one piece of paccheri, to get an “al dente” cooking pasta.