Pasta with Lobster Sauce

Ingredients

• 200 g spaghetti
• 6 langostinos
• 1 Shallot
• 1 Garlic clove
• 2 EL oil
• 100 ml White wine
• 1 tomato
• 1 TL tomato paste
• 1 chili pepper
• 1 rosemary sprig
• Salt
• pepper (ground)
• 50 ml heavy cream
• 2 EL Butter

Instructions

1. 1.

   Cook spaghetti al dente according to package instructions in salted water.

2. 2.

   Peel langostinos, remove the vein and rinse them.

3. 3.

   Peel and dice shallot and garlic clove.

4. 4.

   Wash tomato and quarter it.

5. 5.

   Roast langostino shells in hot oil. Add shallot, garlic and tomato paste, sauté briefly, then deglaze with white wine and 200 ml water. Drop a few rosemary needles, add the rest with the tomato. Simmer for about 20 minutes, stirring occasionally; add more water if needed.

6. 6.

   Strain through a sieve. Bring to a boil with cream. Add sliced chili pepper and rosemary needles, whisk in 1 EL butter until frothy. Season with salt and pepper.

7. 7.

   Sauté langostinos gently in remaining butter. Salt and pepper them.

8. 8.

   Drain spaghetti and arrange on pre-warmed plates. Place langostinos on top and pour sauce over. Serve immediately.