Ingredients with Measurements:
- 2 live lobsters (1 1/2 pounds each)
- 1/4 cup extra-virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 1/2 cup water
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Large pot
- Large skillet
- Tongs
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove the lobsters from the pot and let them cool.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and red pepper flakes. Cook until the onion is soft and translucent, about 5 minutes.
3. Add the white wine and cook until it has reduced by half, about 5 minutes.
4. Add the crushed tomatoes and water. Bring to a simmer and cook for 10 minutes.
5. While the sauce is cooking, remove the meat from the lobster tails and claws. Cut the meat into bite-sized pieces.
6. Add the lobster meat to the sauce and cook for 5 minutes.
7. Stir in the chopped parsley and season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 12g
Protein: 36g
Substitutions for ingredients:
- Shrimp or scallops can be used instead of lobster.
- Chicken or vegetable broth can be used instead of water.
Variations:
- Add chopped fresh basil or oregano to the sauce.
- Use canned diced tomatoes instead of whole peeled tomatoes.
- Add sliced mushrooms to the sauce.
Tips and tricks:
- Make sure to cook the lobsters until they are bright red and the meat is opaque.
- Crush the tomatoes by hand to create a rustic texture.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or basil
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more water or broth.
- If the lobster meat is tough, it may have been overcooked.
Food safety advice:
- Make sure to cook the lobsters until they are fully cooked to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Acqua Pazza is a traditional Italian seafood dish that originated in the coastal regions of southern Italy.
Flavor profiles:
Savory, tangy, and slightly spicy
Serving suggestions:
Serve with crusty bread to soak up the sauce.
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Region: Italian