Innamaorata del carabinero de "La Santa"

In this island of wonders a unique delicacy is fished, we can call it the gold of Lanzarote, flashy and precious, for many but not for all. The carabinero (Aristaeopsis edwardsiana) in Lanzarote has been fished regularly for only 4 years at a depth between 500 and 2,000 meters with cages (nase) built by local fishermen, it is an intense red and can weigh up to 300 grams, its meat is sweet and delicate while the head has a stronger and more intense flavor, precisely for this reason I use it to make the incredibly good bisque that gives flavor to the pasta and risottos that I make in my restaurant. When I first saw it at the fishmonger's counter, it stood out among the island's fish like a bride on her wedding day and I fell in love with it, thinking about how to enhance it to the max to honor its death in a unique and exclusive dish, I thought of the classic pasta with lobster that we traditionally prepare in Italy, telling myself that it was the right way to enhance its flavors.

I prepare the bisque with a classic Italian-style vegetable soffritto, adding the carabineros heads without the eyes because they give a bitter flavor, I blend with rum, add the tomato paste, let it cook for an hour and cool with ice, chop everything and the result is AN INCREDIBLE SAUCE!!!!! For the pasta instead of a fresh pasta I chose a fresh tagliatelle to cook directly in the liquid bisque without pre-cooking it in water after which I mix everything with parmesan, I sear the tail with the shell a little in a garlic sauce, I clean it and put it on top of the pasta. Well what can I say, all that remains is to invite you to try this delight.