hey! i usually cook spaghetti with tomato sauce and a few packaged frozen raw shrimps in it.
wth those frozen creatures, my result with the tomato sauce are very neat and smooth to be tasted and be arranged in the bowls.
but when i add partially cooked fresh lobster meats into sauce, the meats soak the sauce very much. so my spaghetti looks very messy as if lobster meats have addtional natural "starch" in it why is that? do you have any experince of your own self-made pasta with lobster become messy and "starchily" chunky. i again didnt have any problem with shrimps.
i m'not saing the taste of pasta with lobster was seriously bad, but i think if the result of the final texture was smooth like i did with shrimps, i think i might be more satisfied with that. and again it was very messy also when arranging in my pasta bowls.
could anyone give me any tip for this?