Alfredo’s Authentic Italian Restaurant

• 16 Bulletin Place, Sydney, NSW 2000
• (02) 9251 2929(02) 9251 2929
• alfredo@alfredo.com.au
• www.alfredo.com.au

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CAPELLINI CON ARAGOSTA
2 serves

Ingredients for lobster stock:
2 lobster heads
2 half lobster tails
1 onion
1 carrot
1 celery stick
1 bouquet garni bunch
300g angel hair pasta
White wine to deglaze
Tomato sauce and cooking cream to taste
Basil as garnish

Instructions for stock:
Dice vegetables and saute with lobster head in a pan with olive oil. Deglaze pan with white wine.
Cover vegetables and lobster head with cold water and bouquet garni.
Simmer stock for 1 hour, then drain stock into a bowl.

Instructions for pasta:
Panfry 2 half lobster tails in pan with olive oil and deglaze with white wine.
Place the lobster tails together with the pre-prepared lobster stock. Add tomato sauce and cream and simmer lobster until cooked and sauce becomes pink in colour (bisque sauce).
Cook pasta until al dente. Toss with bisque sauce. Serve with a drizzle of olive oil and garnish with basil.