This recipe is the perfect recipe to spoil yourself! Spend a little extra money and time in the kitchen to prepare this homemade dinner and let yourself indulge in this lobster and blistered cherry tomatoes in a buttery garlic sauce. You must certainly not omit the wine; and what better choice than the rosé wine of the Playiá series, Playiá Rosé Dry, by Oenou Yi – Ktima Vassiliades!
Ingredients:
- 4 lobster tails
- 500gr spaghetti
- 2 tbsps olive oil
- 500gr cherry tomatoes
- 2 shallots, peeled and minced
- 8 garlic cloves, minced
- 1 tsp. dried oregano
- ½ teaspoon crushed red peppers/chili flakes
- 1 cup Playiá White Dry or Playiá Rosé Dry
- 1 cup reserved pasta water
- ½ cup unsalted butter
- 2 tbsps basil or parsley to garnish
- Salt & freshly ground black pepper
Preparation:
- Bring a large pot of salted water to a boil. Drop the lobster tails into the boiling water and cook for 4-5 minutes, until mostly opaque. Using tongs, remove them from the water, and run under cold water to stop the cooking.
- Using a pair of kitchen scissors, flip over the lobster and cut the shell on each side. Pull the lobster meat out of the shell and transfer to a bowl.
- Add the pasta to the pot and cook until al dente. Reserve 1 cup of pasta water and drain the pasta.
- To a medium skillet, set over medium-high heat, add the oil. When very hot, add the cherry tomatoes and cook until blistered, about 2-3 minutes.
- Turn the heat down to medium heat and add the shallot, garlic, oregano, crushed red peppers and season with salt and pepper. Toss and cook for an additional 2 minutes.
- Pour in the wine and reserved pasta water. Scrape the bottom of the pot and cover the pot to simmer and cook for about 5-7 minutes.
- Add the butter and cook until melted, about 2 minutes.
- Add the pasta and toss until coated.
- Lastly, add the lobster and toss one last time. Divide among plates and top with basil or parsley, next to a glass of Playiá Rosé Dry by Oenou Yi – Ktima Vassiliades!
