All the beautiful people of Ajaccio come here and want their table at Bilboq, run by Jean-Jean. Here, one single dish on the menu: pasta with catch of the day spiny lobster, a recipe that is passed down from generation to generation … You dreamt of tasting it? We have good news: chef Anthony Vero, son of Jean-Jean, has shared with us the secrets of his signature cult dish!
HOW TO COOK A LIVE SPINY LOBSTER?
First step, and not the least: choose your spiny lobster well, as fresh as possible, at the fish monger. Ideally? Preparing your lobster in a "court-bouillon" broth, following the tips of Anthony Vero to avoid making the animal suffer.
Place your spiny lobster on the back, then, with the help of a large knife and a hammer, cut off the head lengthwise. Delicately place the front part of your knife between his jaws and hit sharply. With this efficient and precise gesture, the spiny lobster dies immediately. Do the same thing for the abdomen. Your spiny lobster is now cut in 2 parts.
PREPARATION OF SPINY LOBSTER PASTA
Slowly pan fry the finely chopped onion and garlic in olive oil until they are caramelized. Deglaze with a little white wine and lemon juice, add the diced up tomato and the spiny lobster, then allow to cook for 15 minutes on low flame with a top.
Once the cooking process is over, recuperate your preparation and place it on the spiny lobster meat seasoned with salt, pepper and fresh basil. Cover with 200g of spaghetti al dente and mix. Time to sit at the table!
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