Lobster with Fideos
Rossejat de fideos, a traditional seafood dish of Spain's Catalonia region, resembles paella but instead of rice, it calls for fideos, fine vermicelli-like pasta. Here, the pasta browns in hot oil until toasty, then cooks slowly in a deliciously rich stock, made with the lobster shells, soaking up all the flavor. Chef Holiday Recipes Made Easy More Recipes from José Andrés
The stock and cooked lobster can be refrigerated separately overnight.
The luscious lobster here is delicious with a medium-bodied, lightly oaked white. Rueda in central Spain produces choices with subtle, well-integrated oak flavors that won't overwhelm the dish.