Prep
1 hrCook
10 minLevel
MediumRating
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Loading...| 25 g/1 oz butter 1 onion, chopped 1 celery stick, cut into 3-cm/1 1/4-inch batons | |
| 5 tablespoons olive oil 1 clove garlic 2 sprigs fresh flat-leaf parsley | |
| 1 courgette, cut into 3-cm/1 1/4 -inch batons | |
| 1/2 aubergine, cut into 3-cm/1/4-inch batons | |
| 1/2 cooked fennel bulb, cut into 3-cm/1 1/4-inch batons | |
| 2 live lobsters. 3 plum tomatoes, peeled and diced | |
| 350 g/12 oz stracci pasta (fresh pasta squares) salt and pepper |
| 1. | Melt the butter in a pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened. Parboil the celery for a few minutes, then drain. |
| 2. | Heat 3 tablespoons of the oil in a pan, add the garlic and parsley and cook for a few minutes. Add the onion, courgette, aubergine, celery and fennel, season and cook, stirring frequently, for about 10 minutes until tender. |
| 3. | Meanwhile, plunge the lobsters into a pan of salted water, cover and cook for 8 minutes, drain and extract the meat. Heat the remaining oil in a pan, add the lobster meat and tomatoes and cook for 5 minutes. |
| 4. | Cook the stracci in a pan of salted, boiling water for 2-3 minutes until al dente, drain and add to the vegetables. Mix well, add the lobster mixture and transfer to a warm serving dish. |
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