A holiday should be a departure from the grind of everyday life to a place of beauty and creative stimulus, a time to relax and rejuvenate your normal life. But in the case of Julia Restoin-Roitfeld — born and raised in the city of lights and surrounded by the world’s finest art, fashion, and food, breathing in the very air of romance, glamour, beauty, and sophistication — what constitutes a holiday getaway?
Julia Restoin-Roitfeld can go virtually anywhere she wants in the world and her favorite spot to escape is Hvar, Croatia. Julia's gorgeous boyfriend Robert Konjic just happens to hail from Croatia and she has come to adore not only Robie but his homeland, feeling quite comfortable on holiday there. Hvar is the crown jewel of the Dalmatian Islands. The weather is always picture perfect and the beaches, where Julia likes to spend much of her time, are pristine rock-pebbled wonders situated along freshwater turquoise bays surrounded by pine forests. Paradise!
Since Hvar is separated from the mainland of Croatia, the enticement of privacy attracts other beautiful and well-known celebrities from around the world. It is a spot where you can truly connect with nature. Ancient olive trees, fields of lavender, robust vineyards, and of course fresh fish and seafood make up the staples in this Mediterranean nirvana. After a long day on the pebbled beaches with Robert, Mademoiselle Restoin-Roitfeld loves a bit of wine along with her favorite Croatian dish of Lobster Spaghetti made with the freshest tomatoes. While booking your plane fare and packing your bag, whet your palate for your journey to Hvar with Julia's favorite Croatian recipe. Sretan Putovanja! This really is the perfect holiday...
Lobster Spaghetti With Fresh Tomatoes
Time: 45 minutes
Ingredients
½ cup fruity extra virgin olive oil
2 large cloves garlic, sliced thin
2 ½ pounds ripe tomatoes, peeled and very finely chopped
Salt and freshly ground black pepper
4 one-pound lobsters, cooked and shelled, or ¾ pound cooked lobster meat
3 tablespoons finely slivered fresh basil, plus sprigs for garnish
1 pound spaghetti alla chitarra or spaghettini
Red chili flakes
Directions
- Heat 3 tablespoons oil in a 5 quart sauté pan or a wide saucepan. Add garlic, cook over low heat until it softens, then add tomatoes. Bring to a simmer and cook 3 minutes over medium heat. Season to taste with salt and pepper. Remove from heat.
- Bring a large pot of salted water to a boil for spaghetti.
- Dice lobster meat. Place 1 tablespoon oil in a small saucepan over low heat. Add lobster and cook until just warmed through. Fold in half of the basil. Cover and set aside.
- When water boils, add pasta and cook until barely al dente. Drain and place in pan with tomatoes. Stir in remaining oil. Cook, stirring gently over low heat, about 5 minutes, until pasta and tomatoes are warmed and well incorporated. Season to taste with salt and pepper; fold in remaining basil.
- Transfer to 6 shallow soup plates. Top each portion with lobster, garnish with basil sprigs and serve, with red chili flakes on the side.
Yields: 6 servings – Invite your traveling companions!
Julia Restoin-Roitfeld in Hvar, Croatia photographs courtesy of twitter.com/RestoinRJulia