Lobster with Fideos


  • 7 1/4-pound lobsters
  • 1 35-ounce can peeled whole tomatoes
  • 2 large sweet onions
  • 2 tablespoon(s) unsalted butter
  • 1.5 pound(s) fideos or angel hair pasta
  • ¾ cup plus 1 tablespoon extra-virgin olive oil
  • 6 clove(s) garlic
  • + 5 more ingredients
    • ½ cup brandy
    • Salt and freshly ground pepper
    • 3 quart(s) water
    • 2 large carrots
    • 1.5 tablespoon(s) sweet pimentón de la Vera

Bring a large, heavy pot of water to a boil. Add the lobsters and cook for 5 minutes; the water does not need to return to a boil. Transfer the lobsters to 2 large rimmed baking sheets. Drain the pot. When the lobsters are cool enough to handle, twist off the tails and claws. Break the bodies and...

View full recipe at Food & Wine


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