Italy: Spaghetti with Lobster sauce

Stefanie Lauricella

Spaghetti with Lobster sauce: Italy

Spaghetti with Lobster sauce is a traditional dish that is eaten every Christmas Eve. Our 5 course meal begins first with smoked
salmon, then by steamed mussels, thirdly by coquille St-Jacques, fourth by spaghetti with lobster sauce and finally by a fried seafood and fish platter. Generally, our Christmas Eve meal consists of only fish and seafood, accompanied with vegetables and salad. Our tradition is that meat is not served on Christmas Eve. Even though it is not lobster season during this time, we continue to celebrate this festivity and treat our families with a variety of seafood and fish. Parts of my family origins are from Naples, close to the ports where fish and seafood are very popular and accessible. My ancestors brought their tradition with them when they arrived in Montreal. Ever since then, this tradition was never modified. It was always prepared for special occasions, a time where everyone in the family would get together and help out. It always meant a lot to my grandmother and because of her, we keep her tradition alive. This dish isn’t something we cook every once in a while, it is only served on Christmas Eve.

THE RECIPE

To make this recipe, the spaghetti and the lobster sauce need to be cooked separately. Starting first with the lobster tomato sauce:

·         Ingredients

§  Cut two lobsters in pieces and place them in a pot.

§  Add two tablespoons of olive oil in the pot.

§  Add four cans of eight ounces each of ground tomato.

§  Add one teaspoon of parsley.

§  Add two pinches of salt.

§  Add two garlic cloves.

§  Cook at medium temperature until the smell of lobster is present.

§  Start turning everything together and make it cook for 30 minutes at a lower heat.

• Procedure

To prepare the pasta:

1.      Place cold water in a pot until one inch from the rim.

2.      Boil water with one teaspoon of salt and bring it to a boil.

3.      Add one teaspoon of oil to the boiling water in order to prevent the pasta from sticking together.

4.      Add 1 kg of spaghetti in the water for 15 minutes until it is tender (al dente). Stir constantly.

5.      Once cooked, drain the spaghetti and add two laden of lobster tomato sauce.

6.      Stir gently and serve the spaghetti topped with additional lobster sauce.

7.      Scoop out lobster pieces from the sauce and place it in a dish and present it along with the meal.

Source

http://0.tqn.com/d/fishcooking/1/I/N/1/-/-/spaghetti_lobster_sauce.jpg