Rich nuggets of lobster offset colorful tomatoes and basil in this light dish.
4 lbs. Barilla® Thick Spaghetti
4 lbs. sliced, raw lobster meat
2 lbs. concasse plum tomatoes
1 1/3 cups extra-virgin olive oil
3 lbs. thinly sliced red onion
1/4 cup julienned fresh basi
- Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.
- Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- For each serving, to order: Heat 1 Tbsp. oil and saute 1/3 clove garlic and 2 oz. onion until translucent. Add about 2 1/2 oz. lobster meat and saute until just opaque. Season with salt and pepper. Add 1 1/2 tsp. wine and about 1 1/2 oz. tomatoes. Bring to a simmer and stir in 1 tsp. basil. Reheat 1 1/2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to pan with 1/3 cup pasta water. Toss, plate, and drizzle with olive oil to finish.
