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Ingredientes
- 1 c. dry white wine
- 1 c. water
- 2 x live, (1 1/2-lb.) lobsters
- 1 lb spaghetti
- 4 c. spicy tomato sauce
- 1 lb mussels, (preferably cultivated), scrubbed well and beards pulled off
- 2 Tbsp. chopped fresh parsley leaves (wash and dry before mincing)
Direcciones
- In a large kettle bring wine and water to a boil. Add in lobsters and cook, covered, 3 min. (They will be partially cooked.) Transfer lobsters with tongs to a large bowl and boil cooking liquid till reduced to about 1/3 c..
- Twist off claws and with flat side of a heavy knife crack claws on one side.
- Cut off tails and cut each tail crosswise into 4 pcs, cutting through shell and discarding dark intestinal vein. Halve body sections and throw away head sacs.
- Reserve tomalley and any roe if you like. Lobsters may be prepared up to this point 4 hrs ahead and chilled, covered. In a 6-qt kettle bring 5 qts salted water to a boil for spaghetti.
- In a 5-qt heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. Add in claws and bodies and simmer, covered, 5 min, or possibly till claw meat is just cooked through.
- Transfer claws with tongs to large bowl and keep hot, covered. Add in tail pcs to sauce and simmer, covered, 3 to 4 min, or possibly till just cooked through. Transfer tail pcs with tongs to bowl and keep hot, covered.
- Remove and throw away lobster bodies. Add in mussels to sauce and simmer, covered, 3 to 8 min, checking mussels every minute or possibly so and transferring as opened with tongs to bowl.
- Keep mussels hot, covered. (Throw away any mussels which are unopened after 8 min.) Season sauce with salt and pepper and keep hot, covered.
- While seafood is cooking, cook spaghetti in boiling water till al dente and drain in a colander. Add in spaghetti, lobster, and mussels to sauce and heat over moderate heat till heated through, stirring and tossing mix till spaghetti is coated well with sauce.
- Transfer spaghetti and seafood to a large platter and sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 12 servings | |
| Calories 209 | |
| Calories from Fat 14 | 7% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 540mg | 23% |
| Potassium 498mg | 14% |
| Total Carbs 34.59g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.64g | 3% |
| Protein 10.54g | 17% |
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