Chitarrine with cuttlefish ink with lobster in its bisque, broccoli and tomato

250 g Chitarrine with cuttlefish ink “Aldo's Pasta”

Discover the product
For 4 people


For the sauce

  • 2 live lobsters of 400 g each
  • 200 g cleaned broccoli florets
  • 100 g sunny tomato

For the lobster bisque

  • 60 g EVO oil
  • 5 g garlic
  • chilli to taste
  • 100 g shallots
  • 300 g lobster carcass
  • 5 g basil
  • 100 g concentrated tomato
  • 100g red wine






15 Minutes


4 Guests


Cook the fenced lobster in court bouillon for a few minutes, drain, leave to cool and remove the pulp without breaking it, remove the pulp from the claws. Filter the court bouillon. Separately, in a non-stick pan, roast the pieces of carcass over a low heat in extra virgin olive oil with the chilli pepper, garlic and shallot, add the tomato paste and red wine. Wet with the lobster cooking court bouillon making it evaporate, and season with a little salt and pepper. Filter with etamine and reduce to desired density. Cook the chitarrine with cuttlefish ink in plenty of salted water for 4 minutes together with the halved broccoli, and sauté them in the sauce together with the sun-dried cherry tomatoes. If necessary, add a little cooking water.

Arrange the crumpled chitarrine in a pyramid shape on individual plates, decorate the claw and broccoli with the lobster pulp. Stain with EVO oil.

Chef Giorgio Nardelli

Now it's your turn to try this recipe!

Discover the product