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IbizaFoodie | February 28, 2021

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The Recipe: Lobster Trenette at Sir Rocco Beach Club | IbizaFoodie

The Recipe: Lobster Trenette at Sir Rocco Beach Club

Foodie friends, today we reveal one of the best kept recipes at restaurant Sir Rocco Beach Club and its chef Fabrizio Zerbone. As you might know Sir Rocco is focused on Italian and Mediterranean ‘haute cuisine’, where most of the products used are brought directly from Italy, and only need to take a look around the kitchen to realize that it is only best quality products.

The recipe that we are revealing today, was kindly explained by chef Fabrizio, step by step, and best of all, afterwards we had the opportunity to taste it … AMAZING!

Lobster Trenette

It is a fresh pasta dish with very special guest star: The Lobster. For those who are not fluent in Italian, ‘Trenette’ is a type of thin, elongated pasta prepared handmade at Sir Rocco’s kitchen every day, it is a specific kind of what we call “noodles”.


– Fresh pasta cut to Trenette

– Fresh lobster

– Carrot

– White onion

– White celery

– Italian tomato sauce

– Cherry tomato

– Brandy

– Garlic

– Fresh parsley

– Fresh basil

– Olive oil


We started preparing the sauce, cook the lobster in boiling water until it’s ready and easy to separate the meat from the shell, let it cool and then clean it up.


Heat the oil and fry the garlic, onion and also add the shell to stir-fry, leave a few minutes and flambé with brandy. Add the tomato sauce and the water we used to boil the lobster and let reduce over low heat. Once everything is ready, crush it all and strain it… now we have a delicious lobster sauce that will provide all the flavor. So tasty.


Now in a large pan put oil and stir-fry garlic and half the lobster meat. Brown them a bit and then add the sauce and the cherry tomatoes. Boil the pasta for 5 minutes, sneak well and add to the sauce, sauté a little and is almost ready. We add a little parsley and serve: with a basil leaf and the rest of the lobster meat.

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The result is simply exquisite.

There is one final ingredient that makes this totally unique dish, and is the fact of tasting it in Ibiza, barefoot with your feet on the sand at the beach with a good wine and surrounded by the best environment such as Sir Rocco Restaurant with a service as friendly and attentive…

It’s just priceless.