3 kg of lobster shells (or 1 kg without shells, cooked)
6 cloves of garlic mashed
6 tablespoons of olive oil
1/4 cup of chopped parsley
1 pinch of thyme
1 tablespoon of hot pepper flakes
250 g of cooked pasta (al dente) and drained
4 large eggs beaten slightly
3 kg of lobster shells (or 1 kg without shells, cooked)
6 cloves of garlic mashed
6 tablespoons of olive oil
1/4 cup of chopped parsley
1 pinch of thyme
1 tablespoon of hot pepper flakes
250 g of cooked pasta (al dente) and drained
4 large eggs beaten slightly
Wash the lobster shells in plenty of cold water, drain
Cook them in a covered pot with 1/4 cup of water until the shells open
Reserve 1/4 cup of the cooking liquid (attention: discard those with closed shells after cooked)
Remove the lobster from the opened shells and reserve
In a small pan, fry the garlic with 3 tablespoons of olive oil over moderate heat, stirring until soft but not browned
Add the parsley, thyme, and hot pepper flakes and cook for another 3 minutes
Combine the lobster and reserved cooking liquid
Cook for another minute
In a non-stick skillet 30 cm in diameter, heat the remaining olive oil until quite warm but not smoking
Add the pasta mixed with eggs and lobster and spread over the skillet with 2 forks
Reduce heat and cook for 3 minutes or until the bottom is golden brown
Transfer the fritter to a plate, draining off excess, and flip it over, so the golden side faces up
Brown the other side
Serve in slices, cut into 6 portions
463 calories per serving.
