You can prepare this dish at a lunch special and important, which will meet all your family, this recipe will be a great way to showcase your talents to chefs cooking a dish made ​​with refined ingredients of excellent quality and with all the style of a real restaurant. To save money you can also use shrimp instead of lobster, although giving a little 'flavor of this delicious and prized crustacean.

Ingredients for pasta with lobster, vegetables and lemon (serves 4)pch_4663



  • 450 grams of lemon linguine
  • 800 grams of lobster or shrimp
  • 100 ml of fresh liquid cream
  • 70 gr of zucchini
  • 2 onions
  • 2 carrots
  • Salt
  • Laurel
  • 2 shallots
  • 2 stalks of celery
  • 20 g butter
  • 4 tablespoons olive oil
  • dry white wine q.b.
  • Pepper



Cook the lobsters in a pot with hot water and flavored with onions, carrots, celery, salt, bay leaf and pepper; strip the flesh off and fry the heads and shells crushed in the chopped scallions.
Cook them in 2 tablespoons of oil, pour the white wine and add 3 ladles of 'cooking water from the fish cook until thicken the preparation and then pass it through a strainer.
Prepared with diced green part of squash, 50 g carrots, celery 40 g and 30 g shallot, then sauté in oil and butter and pour a ladle of broth to cook fish.
United 1 ladle of sauce of lobster and tied with the cream, after having boiled the pasta, toss with the sauce, flavored with lobster cut into rounds.