Lobster spaghetti

A recipe from Tasia Dendrinou and its restaurant in Fiskardo in Kefalonia to cook a delicious lobster spaghetti:

Ingredients

1 lobster 1.000 - 1300 gr

2/3 glasses of olive oil

salt, pepper, 3 bay leaves, water

2 glasses of water chopped tomatoes

1/2 glass of brandy water

a little royal

800 g spaghetti (handmade called millets)

2 onions, finely chopped

2-3 cloves chopped garlic

1 cup of coffee vinegar.

Implementation

Put in a saucepan enough water with salt, vinegar and 2 bay leaves.

Wait for the water to boil, add the lobster and boil for 10 minutes.

Remove the lobster from the water, but do not pour it. Burn the oil and fry the onion with the garlic. Quench it with brandy.

Add the chopped tomatoes or fresh tomatoes, salt and pepper and 1 bay leaf.

Wait a while until our sauce sets and add a little - a little water is needed (3-4 glasses) to boil (it takes 40 minutes), at 10 minutes before turning off the heat we add the lobster, which we have cut as we like and which we have not thrown anything inside. Stir the lobster in the sauce and finally add the basil.

Boil the spaghetti in water where we boiled the lobster. The water of the lobster, before we put the spaghetti to boil, we have strained it very well, far from the strainer where we have put a cloth to make sure that nothing will pass, because sometimes the lobster while boiling leaves dirt and many times sand.

The spaghetti should boil a little. After boiling, strain them and add to the sauce. Mix them and serve lobster spaghetti tossing fresh chopped parsley on top.