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Spagetti with Lobster (or any seafood) Recipe

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This recipe for Spagetti with Lobster (or any seafood) is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 live lobsters - about 1 1/2 lbs. each (or equivalent meat)
1/3 c evoo
1 clove garlic, minced
1 small onion, chopped
1 t salt
1/4 to 1/2 t cayenne pepper
freshly ground black pepper to taste
1 c canned tomatoes or 1 lb fresh tomatoes, peeled and chopped
2 T tomato paste
2 T water
2/3 c dry white wine
1 1/2 T chopped parsley
1 t oregano
1 lb pasta, cooked and drained
Directions:
Directions:
Directions for using live lobsters:
Wash lobsters, cut the spinal cord of each by inserting a knife where the tail and body meet. Turn lobsters on their backs and split lengthwise. Cut each tail crosswise into three pieces. Cut off the claws and crack them.
2. Heat oil in large skillet, add lobsters and cook over high heat 3 or 4 minutes.
3. Add the tomatoes and paste blended with the water and cook, turning constantly, about 1 minute.
4. Add the wine, parsley and oregano and cook about 10 minutes, turning frequently.
5. To serve, drain the sauce onto spaghetti and toss to coat the pasta. Place on a platter and garnish with the lobster.

Here's how I usually do it:
I either buy lobster meat, or steam/boil the lobsters first, then take out the meat and chop it into small pieces. (or use cooked shrimp).

If the seafood is uncooked, I would add it at the same time as the recipe says above. But usually it's already cooked, so I add it just before step 4 above.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
depends
Personal Notes:
Personal Notes:
This is an WONDERFUL sauce for fresh tomatoes from the garden! And it works really well for seafood - fast and easy! I don't like messing with whole lobsters like the original recipe says, so I either boil them first or just buy the meat.

From the New York Times Cookbook

 

 

 

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