Aragosta alla Bussola
- 6 days ago
- 2 min read
Aragosta alla Bussola
This recipe, inspired by the coastal flavors of Italy, combines the sweetness of lobster with the rich, aromatic depth of a tomato-based sauce. The name "alla Bussola" (meaning "compass" in Italian) suggests a dish that navigates through bold flavors, guiding the palate to a rich culinary destination.
Ingredients (serves 2)
2 lobsters (about 500g each)
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
1 cup dry white wine
1 can (400g) whole peeled tomatoes, crushed
1 tablespoon tomato paste
1 teaspoon sugar (to balance acidity)
Salt and pepper, to taste
Fresh basil leaves, for garnish
Fresh parsley, for garnish
1 pinch red pepper flakes (optional)
Preparation:
Prepare the Lobster:
Bring a large pot of salted water to a boil.
Drop the lobsters in the boiling water, and cook for about 8-10 minutes, or until they turn bright red and are fully cooked.
Remove the lobsters, let them cool slightly, and then crack the shells to extract the meat. Keep the lobster halves intact for presentation.
Make the Sauce:
In a large pan, heat the olive oil over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are soft and the flavors have melded together.
Stir in the tomato paste and cook for another minute to deepen the flavor.
Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to cook off.
Add the crushed tomatoes and a pinch of sugar to balance the acidity. Stir everything together and season with salt, pepper, and red pepper flakes (if using). Let the sauce simmer for about 15-20 minutes to allow the flavors to concentrate.
Combine Lobster and Sauce:
Once the sauce is rich and thick, gently add the lobster meat to the pan.
Coat the lobster in the sauce and cook for an additional 5-7 minutes, allowing the lobster to absorb the flavors of the sauce.
Serve:
Place the lobster halves on a serving plate.
Spoon the sauce over the lobster and garnish with freshly chopped basil and parsley.
Chef's Tip:
For an added depth of flavor, you can flambé the lobster with a splash of brandy or cognac before adding the sauce. This step adds a slight caramelized richness to the dish.
Wine Pairing:
Verdicchio dei Castelli di Jesi: A crisp white wine from the Marche region, its bright acidity and minerality will complement the rich lobster and tomato sauce.
Falanghina: A vibrant white from Campania, with notes of citrus and herbs that match the freshness of the lobster and the herbal undertones of the sauce.
This dish is perfect for a special occasion, offering a sophisticated blend of Italian coastal flavors that bring the taste of the sea directly to your table.
By Master Chef Gianluca Deiana Abis
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