Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta
Lobster
Squash
To serve
How it's done
Pasta
Cook the pasta in boiling salted water until al dente. Drain the pasta, reserving approx. 200 ml of the cooking water.
Lobster
Preheat the oven to 60 °C. Halve the lobster lengthwise with a bread knife. Heat the oil in a non-stick frying pan, add the lobster, fry for approx. 5 mins. on all sides. Remove, keep warm.
Squash
Heat the oil in the same pan. Add the squash, stir fry for approx. 2 mins. Turn down the heat, add the balsamic, reduce. Add the fish stock with the reserved pasta water, simmer for approx. 5 mins. Return the pasta to the pan, mix, heat through. Remove the lobster from its shell, cut into approx. 4 cm pieces, season. Mix the butter and lobster in with the pasta.
To serve
Plate up the pasta, top with the ricotta.
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