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
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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.