Whole wheat gnocchetti with lobster and scampi sauce

Organic dumplings with whole wheat flour

400

gr

Lobster

1

Scampi

10

Garlic cloves

2

Parsley

q.b.

Salt, evo oil

q.b.



If you have frozen lobster, let it thaw in the refrigerator for at least 12 hours. Once thawed, bring a pot of salted water to a boil and submerge the lobster for about 8 minutes. Then remove it with a skimmer and let it cool.
Clean the langoustines, cutting off the heads, shucking the bodies and cutting them into rounds.
Cut the now-cooled lobster in half lengthwise, scoop out the flesh and cut it into small pieces.
In a frying pan, brown lobster and shrimp in hot oil, then season with salt.
In another pan, crush the garlic and sauté it for 1-2 minutes with a drizzle of oil, pour in 100 ml water, bring to temperature, and add the whole package of gnocchetti mamma emma with whole-wheat flour. Stir-fry for 3 minutes.
When cooked, add the lobster meat and langoustines, stir and, if necessary, adjust the salt and set the garlic aside.