特濃鮮龍蝦汁意粉 Lobster Spaghetti 西式食譜 意粉食譜 龍蝦食譜 海鮮食譜

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by istidiningtable

🦞特濃鮮龍蝦汁意粉𝙇𝙤𝙗𝙨𝙩𝙚𝙧 𝙎𝙥𝙖𝙜𝙝𝙚𝙩𝙩𝙞 – 𝙀𝙣𝙜 𝙧𝙚𝙘𝙞𝙥𝙚 𝙖𝙣𝙙 𝙫𝙞𝙙𝙚𝙤 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙📽️

超香濃的意粉❤️‍🔥用新鮮澳洲龍蝦煮超級鮮味！之前整過又要焗又要用攪拌機，煩到我之後沒有再煮🤣

大家放心今次這個食譜是簡化版🥹🫶🏻分開蝦頭蝦身，灼熟龍蝦尾，起肉煎香，再炒香蝦殼煮汁，加意粉，完成🤣效果都好好！醬汁充滿龍蝦香味！想起今年年頭去Tasmania seafood tour，他們都簡單灼熟龍蝦，超級鮮甜好味💕


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🦞特濃鮮龍蝦汁意粉📝食譜
烹調時間⏱30分鐘

🔸材料🔸
意粉 200g
龍蝦 1隻約1斤
車厘茄 12粒切半
乾蔥 2粒切碎, 洋蔥 半個切碎, 蒜頭 3瓣切片
茄膏 2茶匙
月桂葉 1片
白蘭地/ 白酒 70ml
水 300ml
生粉水 2茶匙生粉+50ml水
牛油 1湯匙
蕃茜 1棵切碎

🔹做法🔹

  1. 大鍋加水煮沸，加入1茶匙鹽和意大利麵，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水份
  2. ▪️處理龍蝦▪️龍蝦放入雪櫃冰格10分鐘雪暈，用刀切開連著蝦頭和蝦身的薄膜，扭開蝦身，除去蝦腸；蝦身剪去蝦腳；蝦頭先分開蝦頭上殻(可以不斬件用作擺盤)剪去蝦腮，分開蝦膏備用
  3. 龍蝦尾放入沸水灼30秒至捲曲，取出拆肉；蝦殼切件
  4. 下欖欖油開鍋，煎熟龍蝦肉，下鹽、黑胡椒碎調味，盛起；下乾蔥、洋蔥碎、蒜片和月桂葉拌炒；下茄膏炒香，加入車厘茄和蝦殼炒勻
  5. 倒入白蘭地酒/白酒，大火煮沸令酒精揮發；加入清水，合蓋小火煮15分鐘
  6. 取出蝦殼，倒入生粉水中火煮至濃稠；加入龍蝦膏、龍蝦肉、意粉和牛油炒勻；灑上鹽、黑胡椒碎和蕃茜碎即成

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Spaghetti – 200g
Lobster – 1 px
Cherry tomatoes – 12 px, halved
Dried shallots – 2 px, finely chopped
Onion – 1/2, finely chopped
Garlic – 3 cloves, sliced
Tomato paste – 2 tsp
Bay leaf – 1 px
Brandy/White wine – 70ml
Water – 300ml
Potato starch water – 2 tsp potato starch + 50ml water
Butter – 1 sp
Parsley – 1 bunch, chopped

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

  1. Boil water, add 1 tsp salt and spaghetti, cook 2 mins less than package instructions, drain.
  2. Chill lobster in freezer for 10 mins. Cut open membrane connecting head and body. Separate body, remove intestine, cut off legs. Cut head into pieces, remove gills. Set aside lobster roe.
  3. Blanch lobster tail in boiling water for 30 secs until curled. Remove, separate meat. Cut shell into pieces.
  4. Heat olive oil in pan. Pan-fry lobster meat, season with salt and pepper, remove. Add shallots, onion, garlic, bay leaf. Stir-fry. Add tomato paste, stir. Add cherry tomatoes, lobster shells, stir-fry.
  5. Pour brandy/white wine, boil to evaporate alcohol. Add water, cover, simmer 15 mins.
  6. Remove lobster shells. Add potato starch water, cook until thickened. Add lobster roe, meat, spaghetti, butter. Stir-fry. Season with salt, black pepper, parsley. Serve hot.
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