Pulse Food: How to prepare lobster tagliatelle

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

Ingredients

3 1 3/4-pound live lobsters

3 tablespoons olive oil

1/4 cup tomato paste

2 large plum tomatoes, chopped

2 garlic cloves, sliced

1 onion bulb, sliced

1 ginger, paste

 2 fresh Italian parsley

2 cups cooking cream

Pasta

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Method

 

Remove meat from the raw lobster.

Heat oil in heavy large pot over medium heat. Sauté onions, ginger and garlic. 3 minutes.

Add tomato diced tomatoes; stir 3 minutes.

Stir in tomatoes and blended pepper. Add cream; boil 2 minutes.

Reduce heat to medium-low and add spices; thyme, basil and parsley.

Add lobsters and seasoning and allow to simmer just until lobster flavor infuses cream, stirring occasionally, about 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes.

Season with salt and pepper. Transfer to large shallow bowl and serve.

 

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