- The Premier Italian American Newspaper Since 1931 -

Learn How to Cook an Italian Lobster Dinner with Marion

Powered by Topple

There is something calming about cooking for me, especially Italian cooking. I play some music and listen to Eros sing and make believe I am in Italy.

Embrace your imagination because now you must cause the gradual death of a lobster (Aragosta) to create the delicious dish ‘Sugo con l’Aragosta” with Tagliatelle from Sardinia

Powered by Topple

Aragosta in Italy is a spiny lobster; the best is reportedly from the sea in Sardinia. (I personally can say I ate the best lobster in Sardinia in 2019.) Since lobster is my favorite food, this was the sweetest ever. In the following recipe you must use the whole lobster because we reserve the broth for the sauce and we will use the good ol’ Maine lobster.

Tagliatelle with Lobster Sauce from Sardinia

Ingredients

  • a 2 lb lobster
  • 7 tablespoons EVOO (lightly fruity)
  • 1 medium white onion, chopped
  • 1 tablespoon of flat parsley, minced
  • 1 cup tomato puree
  • ½ teaspoon salt
  • 1 lb tagliatelle or whatever you prefer

Preparation

Bring about 4 inches of water to a boil in a large pot (big enough for the 2 pounds of lobster). When the water boils, drop in the lobster; it will expire instantly. Cover it just in case he may escape.

After 10 to 12 minutes, if the lobster is bright red, it is cooked. Remove from the pot but keep the broth in the pot. Pull on the antennae; if it pops out easily, it is done.

When the lobster is cool, pull off the head, claws, tail and legs. Use a tiny fish fork and get out all the meat from the legs. Chop all coarsely and reserve.

Put oil in a pan with the onion and parsley and sauté about 3 minutes. Add 1 can of imported puree from Italy. (Good tomatoes are a must). Add 1 large ladle of the reserved lobster water and the salt. Cook over medium heat for 20 minutes until the oil rises to the top. Then add all the lobster meat and cook for 5 minutes more. (Warm the meat completely).

Bring 5 quarts of water to a boil and add a heaping handful of salt. Add the pasta and cook until al dente, stirring occasionally.

When done, drain, put in a large bowl or platter and pour the sauce over it. Toss well. Serve immediately.

(For fun, I put the head of the lobster on the top or front of the bowl or platter upon presentation).

VALENTINA ARGIOLAS, granddaughter of Antonio Argiolas and now principle of the Argiolas Wine Esate, presented Italian Tribune Publisher Buddy Fortunato with a bottle of their best vintage.

Pair With a Cannonau

My selection to pair with our recipe today is a wonderful example of the Argiolas Vineyard in Sardinia. Remember that I told you, some reds are great with fish. This is one of them. The wine, Costera Cannonau, is an intense red with powerful scents of spice, dark berry and chocolate. This wine which may remind you of a Chateauneuf-du-Pape is made from the Cannonau grape.

Argiolas is one of Italy’s finest wine estates and Sardinia’s most acclaimed, as their philosophy has always been quality over quantity. My husband and I visited Sardinia in 2019 and was graciously hosted by the Argiolas family where we enjoyed a tour, wine tasting and a lavish lunch, all of which was arranged by the Winebow Group, the importers of Argiolas to America.

If you are able to visit Sardinia, it has magnificent beaches, sites, food and wine. It is a beautiful destination for a honeymoon, a romantic anniversary or just a tourist visit.

Powered by Topple