Lobster aglio e olio
Like at a homemade aglio e olio restaurant!
2 serving
Within 60 minutes
쑤니
Ingredients
  • Pasta
    100g
  • lobster
    1ea
  • cherry tomato
    7ea
  • Garlic
    5ea
  • parsley powder
    1TS
  • peperoncino
    2-3ea
  • Parmesan cheese
    30g
  • Salt
    2TS
  • eggs in full bloom
    1ea
Cooking Steps
STEP 1/23
Lobster is easily separated from the flesh by cutting the front and back with scissors after removing the head.
STEP 2/23
Chop the garlic and parsley, and cut the cherry tomatoes in half.
STEP 3/23
The lobster is ground with salt
STEP 4/23
Bake back and forth in a preheated pan.
STEP 5/23
Put olive oil on the same pan
STEP 6/23
Add minced garlic and when golden,
STEP 7/23
Stir-fry 2 to 3 pepperoncinos (you can add them depending on your taste)
STEP 8/23
Add a cup and a half of water
STEP 9/23
Add 1 coin stock (or 1 teaspoon of chicken stock).
STEP 10/23
Place the lobster in the sauce and cook thoroughly and cut in half.
STEP 11/23
Tomato
STEP 12/23
Add the parsley
STEP 13/23
When the concentration is thick, the sauce is complete.
STEP 14/23
Add 2 tablespoons of salt to 1.5 liters of water
STEP 15/23
When it boils, boil the pasta noodles for 7 minutes.
STEP 16/23
When the noodles are cooked, take them out
STEP 17/23
Put the noodles in the saucepan and mix it with the sauce once or twice
STEP 18/23
Add 1 cup noodle water and torment (?) the noodle as it boils so that the sauce permeates the noodle well.
STEP 19/23
Put in the lobster
STEP 20/23
Add 20g of Parmesan cheese.
STEP 21/23
Season with parsley, salt and pepper
STEP 22/23
Put it on a plate with cheese
STEP 23/23
Place parsley on top and plate nicely to complete.
Noodles and sauces must be cooked together in a pan, so when you boil the pasta noodles, remove them from undercooked condition.
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