Pasta with Seafood and Fresh Lobster
Recipe by Chef Loizos Koumpari
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INGREDIENTS
- 1 Lobster, approximately 1 kg
- 12 Medium-sized shrimp
- 12 Mussels
- 6-8 Baby calamari (400g)
- 3 Colored bell peppers
- 4 Garlic cloves
- 1 Cup dry white wine
- 1 Teaspoon oregano
- 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper
- 1 Tablespoon vegetable stock powder
- 1/2 Teaspoon butter
- 1/2 Kg cherry tomatoes
- 1 Can (400g) chopped tomatoes
- a little Fresh parsley
- 1 Package (500g) linguine pasta
- 2 Cups olive oil
- 400 Grated Parmesan cheese
METHOD
- Boil the lobster for about 40 minutes and keep the water. Meanwhile, in a large pan, add the olive oil and sauté the calamari and shrimp for 8-10 minutes. Add the peppers, garlic, salt, pepper, and butter. Stir and add the cherry tomatoes and chopped tomatoes.
- Take some broth from the boiled lobster water and add the wine. Let it simmer for about 20 minutes for the sauce to thicken. Afterwards, cut the lobster in half and place it in the sauce.
- Put the pasta in the lobster water and boil for 6-8 minutes, until al dente. Drain the pasta and add it to the sauce. Stir and serve, sprinkling with a little parsley and Parmesan!
