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A luxurious yet simple appetizer from Hell's Kitchen, featuring tender lobster meat and al dente spaghetti tossed in a spicy, aromatic marinara sauce. The key is building layered 'back heat' with chili flakes and using rich lobster stock for an intense seafood flavor. It's a perfectly balanced dish that showcases the sweetness of the lobster with a gentle kick.
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Cook spaghetti in salted water until al dente. → In a separate pan, create a sauce by sautéing shallots, garlic, and chili flakes before adding lobster meat. → Deglaze with lobster stock, stir in marinara sauce, and simmer to combine flavors. → Toss the cooked pasta in the sauce with a splash of pasta water until well-coated. → Plate the pasta in a neat twirl, top with lobster and extra sauce, and garnish with fresh basil.
Cook spaghetti in salted water until al dente. → In a separate pan, create a sauce by sautéing shallots, garlic, and chili flakes before adding lobster meat. → Deglaze with lobster stock, stir in marinara sauce, and simmer to combine flavors. → Toss the cooked pasta in the sauce with a splash of pasta water until well-coated. → Plate the pasta in a neat twirl, top with lobster and extra sauce, and garnish with fresh basil.
A luxurious yet simple appetizer from Hell's Kitchen, featuring tender lobster meat and al dente spaghetti tossed in a spicy, aromatic marinara sauce. The key is building layered 'back heat' with chili flakes and using rich lobster stock for an intense seafood flavor. It's a perfectly balanced dish that showcases the sweetness of the lobster with a gentle kick.
Begin by cooking the spaghetti in a pot of generously salted boiling water. Dry spaghetti will take about 12 minutes to become al dente.
While the pasta is cooking, heat a pan over medium-high heat. Add a drizzle of olive oil.
Add the minced shallot and garlic to the hot pan and sauté until they become fragrant and the shallots turn translucent.
Stir in a pinch of red chili flakes to start building a gentle 'back heat' in the sauce.
Add the lobster meat to the pan and sauté briefly to warm it through.
Start cooking the pasta before the sauce, as dry spaghetti takes about 12 minutes.
Save lobster shells to make a flavorful homemade lobster stock, which greatly enhances the dish.
Use starchy pasta water to thin the sauce and help it cling to the spaghetti.
The goal is to coat the pasta, not have it swimming in sauce. This is key for a 'spoon pasta' that is easy to eat.
Adding chili flakes early in the cooking process creates a pleasant, layered 'back heat' rather than an overpowering spice.
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