森綠很喜歡喝龍蝦湯，但自己製作濃湯真的有很多的工序，偶然在超市見到一些即食龍蝦湯便買回來試一試，當然大多都是不夠濃味的，後來靈機一觸，自己加一些意大利麵的蕃茄醬到湯裡，發覺湯的濃度和味道提升了很多，而小孩也很喜歡吃龍蝦意大利麵，便用了這個方法煮，效果不錯，而且簡單方便。因為孩子的原故，所選的龍蝦湯和蕃茄醬都沒有味精，增味劑的。以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/ImeW4o2n3Ds
這食譜可製作出大約4-5人份的意大利麵
材料：
1. 龍蝦（4尾，隨意）
2. 意大利麵（1包，約400-500克）
3. 盒裝龍蝦湯（500毫升）
4. 意大利麵番茄醬（200毫升）
5. 櫻桃番茄（10多個，隨意）
6. 洋蔥（1個）
7. 紅蔥頭（2個）
8. 蒜（2瓣）
9. 燈籠椒.甜椒（1個）
10. 帕瑪森芝士（隨意）
11. 香菜.芫荽（隨意）
12. 白酒（100毫升）
做法：
1. 先用廚房剪刀取出龍蝦肉。在龍蝦中間剪開殼，直到尾部，然後在龍蝦身的兩側剪開，一面剪時，可以用手指幾龍蝦肉推離殼。最後用剪刀尖端把殼向下推，而同時用另一隻手把蝦肉向上拉出。
2. 炒香蒜蓉，紅蔥頭和洋蔥
3. 然後加入燈籠椒，並用糖和鹽調味
4. 炒至洋蔥變軟時，加入櫻桃番茄
5. 為龍蝦調味（在炒龍蝦之前，才用鹽和黑胡椒為龍蝦調味）
6. 加入龍蝦和蔬菜一起略炒
7. 加白酒
8. 當龍蝦差不多熟時，加入龍蝦湯和意大利面的番茄醬
9. 當湯略滾時，加入一些黑胡椒
10. 當龍蝦吸收了一些調味後，將龍蝦取出
11. 當醬汁沸騰時，加糖和鹽調味
12. 然後放入剛剛煮好的意大利面同煮，拌勻
13. 加入香菜.芫荽
14. 撒上帕瑪森芝士並拌勻
15. 最後加入龍蝦拌勻，便完成了!
個人心得：
1.取出龍蝦肉時，可以先上下動龍蝦，這樣可以容易些去殼。也要小心龍蝦殼的腹部和兩側的刺，小心被刺到
2.龍蝦湯和蕃茄醬的比例可以自己調較，可以慢慢加入蕃茄醬試出自己喜歡的味道
3.在要煮龍蝦時才為龍蝦調味，否則口感不太好。也不要煮龍蝦太久，會使龍蝦太耐嚼的
4.煮醬汁時，最好同時在旁煮意大利麵，用剛煮好的意大利麵加入醬汁是最美味和口感最好的
5.如喜歡喝龍蝦濃湯，其實用相同的食譜，減去意大利麵，便已是簡易版又好喝的龍蝦湯
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.~.~.~Recipe of Lobster Pasta in English~.~.~.~.~.~
SumLook loves Lobster soup but there are a lot to do for a home-made lobster soup. I saw this lobster soup at the grocery store and bought it to try out. Certainly the taste is not strong enough and I suddenly got an idea to add in the tomato sauce. And the taste is highly elevated. Since my kids like Lobster Pasta, I used the same method to cook the sauce for the pasta. This recipe is very easy and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/ImeW4o2n3Ds
This recipe can serve 4-5 persons.
Ingredients:
1. Lobster（4 tails，personal choice）
2. Pasta（1pack, about 400-500g）
3. Lobster soup in carton (500ml)
4. Tomato sauce for pasta (200ml)
5. Cherry tomatoes (more than 10, personal)
6. Onion (1)
7. Shallot (2)
8. Garlic (2 cloves)
9. Bell Pepper (1)
10. Parmesan Cheese (personal choice)
11. Coriander (some)
12. White Wine (100ml)
How to cook:
1. Preparation of lobster: Remove the meat from the lobster, using scissors. Cut the shell at the centre until the end, then cut the shell on the sides. While cutting the shell, you can use fingers to help to push the meat away from the shell. Lastly, remove the whole piece of lobster meat by pushing the tip of scissors down the bottom shell of lobster, while pulling the meat out with the other hand.
2. Fry garlic, shallots and onions, fry a bit
3. Add in bell pepper and then season with sugar and salt
4. When the onion is softened, add in the cherry tomatoes
5. Season the lobster meat with salt and black pepper right before we cook it
6. Fry the lobster together with the veggie
7. Add white wine
8. When the lobster is almost cooked, pour in the lobster soup and tomato sauce
9. When the sauce is about to boil, add some black pepper
10. After the lobster absorbs some taste, remove it from the sauce
11. When the sauce is boiling, season with sugar and salt
12. Add the just cooked pasta, stir well
13. Add parsley
14. Sprinkle with Parmesan cheese and stir well
15. Lastly add back the lobster, stir well then it is done!
Personal thought and Tips:
1. Moving the body of lobster up and down will help to take the meat out from the shell. There are a lot of spikes at the belly of lobster and also on the sides, so be careful of those spikes when you are removing the meat
2. The ratio between the lobster soup and tomato sauce can be adjusted according to personal preference. You can adjust the taste by slowly adding in the tomato sauce into the lobster soup
3. Season the lobster only before you are to cook it. And don't cook it for too long; otherwise it will become chewy
4. When you are cooking the sauce, you can cook the pasta on the side. Add in the just cooked pasta into the sauce is the best
5. If you like also lobster soup, the recipe can be used for lobster soup by justing removing the pasta
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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