Green lobster rags
Instructions
Prepare the rags: knead the flour and eggs, spinach, a pinch of salt, working a long time to get a firm but elastic dough; Let it sit for 30 minutes wrapped in cling film, then pull it with the special machine into thin sheets that cut in squares.
For the sauce, shelled and put the lobster tail meat to marinate sprinkled with cilantro leaves and a handful of pepper.
Take Brown instead, with a knob of butter and a clove of garlic, the scraps, the claws and carapace; then add a stick of celery, a carotina and an onion, chunks, soaked with a small glass of vodka and when this will be evaporated, add the tomato sauce, cream, salt, pepper and let simmer for about 40 minutes, then switch to a colander, pressing thick claws and scraps to draw all the possible mood.
Cut into cubes a carrot, courgette and artichoke funds; blanch the whole thing then FRY over high heat in a knob of butter together with the pulp of marinated lobster, also reduced into small cubes; season with salt, a pinch of pepper, a few coriander, fiammeggiate with a small glass of vodka and, when the alcohol evaporated, add the sauce obtained from scraps of lobster.
Let thicken slightly, then seasoned boiled al dente rags.
Ingredients and dosing for 4 persons
- For green rags:
- 250 g of white flour
- 50 g of boiled and chopped spinach
- 2 eggs
- Salt
- For the sauce:
- 600 g of lobster
- 400 g of cream
- 200 g of tomato sauce
- 80 g of zucchini
- 1 clove of garlic
- 1 costa of celery
- 2 carrots
- 1 onion
- Coriander
- 4 artichoke bottoms
- 2 cups of vodka
- Butter
- Salt
- Pepper