Tonnarelli with lobster is a tasty and flavorful fish main course that is also quick to prepare. Tonnarelli is a type of egg pasta that can also be made at home using the appropriate tool or a pasta cutter for spaghetti alla chitarra. If you prefer a thicker sauce, just add more tomato pulp.
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- Difficulty: Medium
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 2 lobsters
- 1 fresh spring onions
- 1 clove garlic
- 6 tablespoons extra virgin olive oil
- 6 cherry tomatoes
- 4 tablespoons tomato sauce
- salt
- 3.4 oz white wine
- chopped parsley
- 11 oz fresh pasta (tonnarelli)
Tools
- 1 Pot
- 1 Pan
- 1 Knife
Steps
Boil the lobster for about 15 minutes. Let it cool and cut it in half. Chop the spring onion and cut the cherry tomatoes in half. In a pan, add the oil with the spring onion and the garlic clove. Heat and after a few minutes add the lobster. Let it flavor for a few minutes then deglaze with white wine.
As soon as the alcohol has evaporated, add the cherry tomatoes and after a few minutes the tomato sauce. In the meantime, cook the tonnarelli in plenty of salted water. Drain directly into the lobster sauce, add a ladle of cooking water. Mix, add the chopped parsley and serve immediately.
Tips
The lobster sauce can be kept for 2 days in the refrigerator. It can also be frozen.
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