Summary

Ingredients

• 600 g prawns or lobster meat, possibly crayfish
• 1 glass lobster or crustacean stock
• 1 cube lobster paste or crab paste
• 1 can tomato (s)
• 1 bunch parsley, smooth
• 1 large onion (s)
• 1 carrot (s)
• 3 clove (s) garlic
• 2 bay leaves
• 2 cl Pernod
• 150 ml cream
• 10 cherry tomato (s)
• 600 g spahetti
• 1 chilli pepper (s)
• 1 pinch (s) sugar
• salt and pepper
• olive oil
• butter

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Instructions

1. Dice the onion and carrot, roast in olive oil, chop two cloves of garlic and the chilli pepper, add a pinch of sugar and the bay leaves, then deglaze with a dash of Pernod. Add canned tomatoes and lobster stock and simmer over low heat for at least 1 hour. Then finely puree with the hand blender or mixer. Add the cream and lobster paste, bring to the boil briefly and season with Pernod, salt and a little pepper. Beat again with the hand blender.
2. Cook the spaghetti according to the instructions on the packet.
3. Fry the prawns in olive oil and a little garlic, only toss the lobster meat in hot butter. Halve and add the cherry tomatoes, season with salt and pepper and add the chopped parsley.
4. Serve the spaghetti with sauce and prawns.
5. A Sancerre or Chablis goes well with this, and a Spanish Rueda also goes well.