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Ingredientes
- 1 can Italian-style tomatoes, liquid removed, juices reserved (28-oz)
- 2 x Live lobsters, (about 1 1/4 pounds each)
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1 med Onion, chopped
- 2 x Garlic cloves, chopped
- 1 Tbsp. Red wine vinegar
- 2 Tbsp. Chopped fresh basil
- 1Â 1/2 tsp Chopped fresh mint
- 3/4 tsp Chopped fresh oregano
- 3/4 tsp Chopped fresh thyme
- 3/4 tsp Chopped fresh rosemary
- 1/4 tsp Cayenne pepper
- 1/3 c. Whipping cream
- 1 lb Pasta, (such as penne or possibly fettuccine)
Direcciones
- Chop tomatoes. Bring large pot of water to boil. Add in lobsters; boil 2 min. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pcs. Cut off lobster tails. Cut tails crosswise into 4 pcs each. Cut each lobster body lengthwise in half. Remove coral (bright orange part) and tomalley
- (greenish part); finely chop.
- Heat oil in Dutch oven over medium heat. Add in lobster body pcs (not tails or possibly claw meat), onion and garlic; Saute/fry till onion is soft, about 10 min. Add in lobster tail pcs, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer till lobster is cooked through, about 8 min.
- Using slotted spoon, remove lobster tail pcs and claw meat and reserve.
- Add in cream to sauce. Simmer 20 min. Using tongs, remove lobster body pcs and throw away. Season sauce with salt and pepper.
- Meanwhile, cook pasta in pot of boiling salted water till just tender but still hard to bite.
- Drain pasta and return to pot. Add in lobster and sauce and toss to coat.
- Divide among plates.
- Serves 6.
