Spaghetti with Lobster

 

Ingredients:

1	Cup	Dry White Wine
1	Cup	Water
2	1-1/2 lb	Live Lobsters Or 4 Lobster Tails
1	Lb	Spaghetti Or Angel Hair Pasta
1	Lb	Mussels, Scrubbed And De-Bearded (optional)
2	Tbl	Parsley, Minced
Sauce:
3		Garlic Cloves, Minced
3	Tbl	Olive Oil
1		Large Onion, Chopped Fine
2	28-32 oz	Cans Crushed Tomatoes, Including Juice
½	Tbl	Oregano
		Salt And Pepper To Taste

Directions:

In a large sauce pan cook garlic in oil over moderate heat, stirring, until golden and add onion. Cook until onions are softened, add tomatoes, oregano, and salt and pepper to taste. Simmer sauce, stirring occasionally for 35 minutes or until thickened slightly. Sauce may be made ahead of time and kept covered in refrigerator.

In a large kettle, bring the wine and water to a boil. Add the lobster and cook covered for 3 minutes. Remove lobster and boil liquid until reduced to ½ cup. If using whole lobsters, twist off claws, cut off tails, remove from shells, and cut into 4 pieces, discard any intestinal sections. If using lobster tails only, remove from shells and cut each into 2 pieces each.

In a large kettle, cook the pasta according to package directions, draining well.

In a 5 quart saucepan, bring the tomato sauce, lobster cooking liquid to a simmer. Add the lobster and the mussels (if using) and cook for 5-7 minutes. Discard any mussels that do not open.

Add the pasta to the saucepan and toss to coat. Serve with parmesan cheese.

 

Yields

4-6 servings