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CookTeaser

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RECIPE

Serves 1

A CookTale

Our supermarket announced a two day event, 1-1/4 to 1-1/2 lb Lobsters at $5.99 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack four of them, so they were ready to go. To Cathie nothing is more of a treat than simply steamed with a dish of clarified butter. On the other hand, experimental me, always racking my brain to be the creative one, combined my lobster with a spicy tomato mixture and squid ink fettucini. We both finished sated and satisfied. What was missing was Lissa and Niles, it was the eve of her birthday (August 24th) and it would have been complete if we could have celebrated it together.

INGREDIENTS For the Spicy Lobster with Fettucini

2 Lobsters
1/4 Cup of EVOO
3 Garlic cloves, minced
1 Small yellow Onion, finely chopped
1 14-Ounce can of dicedTomatoes
Sea or Kosher Salt
2 Ounces of squid ink Fettucini
1/4 Cup fresh Basil leaves, chopped
Freshly ground Black Pepper

METHOD

1. Using a sharp knife, cut 1 Lobster tail & cut it into two vertical pieces, leave the two pieces whole. Take the second tail, cut it into two vertical pieces & slice into 3 to 4 pieces each. Set all the Lobster meat aside.
2. Heat the EVOO in a large skillet over medium heat.
3. Add the Garlic & Onion. Cook, stirring, until soft & translucent, 3 to 5 minutes. Add the drained diced Tomato & simmer for 3 to 5 minutes.
4. Remove the sauce from the heat & keep warm.
5. Bring a large pot of Water to a boil; generously Salt the water & return to a boil. Add the pasta & cook until al dente, according to package directions.
6. Drain & transfer pasta to the sauce pan or to a large serving platter.
7. Pour the sauce over the pasta & arrange Lobster in & around.
8. Sprinkle with chopped Basil & season with salt and pepper.
9. Serve immediately.

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