Lobster is among the most precious crustaceans of our sea, a real treat for the palate and a feast for the eyes, with that bright orange that recalls the summer sun. The endless and wonderful days on the beach, the walks in the pine forest in the hottest hours, the evenings spent spying on the stars hand in hand… Unique memories that only a summer at the seaside can give.

When the nostalgia of those days tickles your palate, renew the memory with a recipe with summer scents, where the lobster releases unique aromatic notes. The chef of the Grand Hotel & Riviera in Lido di Camaiore reveals, step by step, the preparation of his Bavetta pasta with lobster, coulis of San Marzano tomato and orange. Let's find out together!

Ingredients

• Bavetta pasta
• Half a lobster
• Garlic
• Onion
• Chili Pepper 
• Extra virgin olive oil 
• Peel of an orange
• Parsley
• Ripe San Marzano tomato
• Cognac
• Worcester sauce

Preparation

To prepare this dish you will need a few utensils, but enough patience to let each phase take its course, allowing the individual ingredients to unleash their uniqueness. First, brown the garlic, onion and chili pepper in extra virgin olive oil. When you begin to smell the typical aroma, add the half lobster with the claw broken, together with the orange peel cut into julienne strips.

Your kitchen, at this point, will be pervaded by an irresistible aroma... but wait a little longer, the dish isn't complete yet! Leave to flavor for five minutes over low heat, then pour over cognac and 3 drops of Worcester sauce. Ennoble everything with the essence of the San Marzano tomato, an expression of the Italian summer. Prepare the coulis by passing the ripe vegetable through the mincer, then make a reduction in the pan, adding water if necessary.

Cook the pasta and finish cooking in a pan with the lobster sauce. Bring to the table and enjoy your recipe, but present it in the best way, to satisfy the eyes and taste buds. Get a rectangular dish, place the lobster on the bottom, place the pasta on top and sprinkle with fresh parsley.

Summer is served!