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Add a photoRaciónes: 6
Ingredientes
- 1 x Rock lobster
- 6 x Alaskan king crab legs
- 6 lrg Shrimp
- 1 x Onion, sliced
- 1 x Garlic clove, chopped
- 2 Tbsp. Oil
- 1 Tbsp. Minced parsley
- 3 Tbsp. Pine nuts
- 16 ounce Tomato sauce
- 10 1/2 ounce Tomato puree
- 2 c. Water Salt, pepper
- 2 Tbsp. Raisins
- 1 lb Spaghetti
Direcciones
- Clean lobster, remove tomalley and set aside. Don't shell tail. Cut lobster tail through shell in halves lengthwise, then crosswise. Rinse.
- Clean and crack crab legs. Shell and devein shrimp. Cook onion and garlic in oil till golden. Add in lobster tomalley, parsley and pine nuts.
- Cook, stirring now and then, till nuts are lightly browned. Place lobster, meat side down, in onion mix and cook 3 min. Add in crab legs, shrimp, tomato sauce, tomato puree and water and season to taste with salt and pepper. Bring to boil. Add in raisins and simmer 1 hour. Just before serving, cook spaghetti al dente and drain. Strain sauce and serve with spaghetti.
- Serve shellfish separately.
- Note: Whole lobster must be used to obtain tomalley, the greyish-green substance located in the body portion of the lobster.
- Makes 6 to 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 461 | |
| Calories from Fat 78 | 17% |
| Total Fat 9.07g | 11% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 11mg | 4% |
| Sodium 697mg | 29% |
| Potassium 794mg | 23% |
| Total Carbs 80.49g | 21% |
| Dietary Fiber 6.7g | 22% |
| Sugars 15.5g | 10% |
| Protein 15.82g | 25% |
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