Tomato spaghetti with spicy lobster sauce

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 500 g red tomato spaghetti
  • 7-10 Tbsp Salt
  • 2 Shallots
  • 2 TABLESPOONS Butter or margarine
  • 1/8 l dry white wine
  • 25 g Lobster Soup Paste
  • 150 g cherry tomatoes
  • 100 g Deep-sea crab meat
  • 7-10 Tbsp dried, crushed chillies
  • 7-10 Tbsp two stems of dill
  • 7-10 Tbsp some dill flowers

Directions

  1. 1

    Cook the pasta in boiling salted water for about 10 minutes until al dente. Peel and finely dice the shallots. Steam in hot fat until translucent. Add wine and 1/8 litre water and bring to the boil. Add lobster soup paste and let it dissolve while stirring. Drain noodles, rinse with cold water and drain well. Clean, wash and halve the tomatoes.

  2. 2

    Rinse crab meat cold and drain. Add together to the lobster sauce. Season with salt and chilli. Wash the dill, dab dry and chop. Mix the noodles with the sauce and warm up briefly. Arrange on plates and sprinkle dill on top. Garnish with dill flowers if desired.

Nutrition Facts

KCAL
580 kcal
CARBS
93 g
FATS
11 g
PROTEINS
21 g

Categories & Tags

Main DishespiquantPasta