Lobster Linguine



  • 200 g tomato
  • 1   onion
  • 1 lobster 600 g
  • 250g spaghettini Barilla
  • 2 small fennel hearts
  • flowers of dill.
  • 3 tablespoons olive oil
  • 2 pinches saffron ●
  • salt.


Cook 5 minutes lobster in boiling water, then remove.Detach the tail and legs, cut into pieces and big claws recover coral. Heat oil in a pan, put the pieces of lobster, put on high heat and cook 10 minutes over medium heat, turning often. Remove the lobster from the pan and set aside, replace them with onion and sliced ​​fennel and cook 3 minutes over high heat, stirring often, then reduce the heat, add the tomatoes, turn, $ 10 cl water, add the saffron and cook for 5 minutes, turning often. Peel the tail and legs lobster and cut the flesh into chunks. Cook the spaghettini al dente. Drain and pour into the pan over low heat, cook for 2 minutes, add the lobster pieces, turning 2 minutes and remove from heat. Sprinkle with dill flowers and serve immediately