Spaghetti With Lobster & Mussels *jb Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dry white wine,
1 cup: Water,
2: Live, (1 1/2-pound) lobsters
1 lbs: Spaghetti,
4 cup: Spicy tomato sauce,
1 lbs: Mussels, (preferably cultivated), scrubbed well and beards pulled off
2 tbsp: Minced fresh parsley leaves, wash and dry before mincing
Directions:
In a large kettle bring wine and water to a boil. Add lobsters and
cook, covered, 3 minutes. (They will be partially cooked.) Transfer
lobsters with tongs to a large bowl and boil cooking liquid until
reduced to about 1/3 cup.
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 pieces, cutting
through shell and discarding dark intestinal vein. Halve body
sections and discard head sacs. Reserve tomalley and any roe if
desired. Lobsters may be prepared up to this point 4 hours ahead and
chilled, covered.
In a 6-quart kettle bring 5 quarts salted water to a boil for
spaghetti.
In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid,
and reserved tomalley and roe if using to a simmer, whisking. Add
claws and bodies and simmer, covered, 5 minutes, or until claw meat
is just cooked through. Transfer claws with tongs to large bowl and
keep warm, covered.
Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or
until just cooked through. Transfer tail pieces with tongs to bowl
and keep warm, covered. Remove and discard lobster bodies.
Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking
mussels every minute or so and transferring as opened with tongs to
bowl. Keep mussels warm, covered. (Discard any mussels that are
unopened after 8 minutes.) Season sauce with salt and pepper and keep
warm, covered.
While seafood is cooking, cook spaghetti in boiling water until al
dente and drain in a colander. Add spaghetti, lobster, and mussels to
sauce and heat over moderate heat until heated through, stirring and
tossing mixture until spaghetti is coated well with sauce.
Transfer spaghetti and seafood to a large platter and sprinkle with
parsley.
Serves 12.
Gourmet December 1996
Posted to MM-Recipes Digest V3 #2.TXT
Source from luhu.jp
cook, covered, 3 minutes. (They will be partially cooked.) Transfer
lobsters with tongs to a large bowl and boil cooking liquid until
reduced to about 1/3 cup.
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 pieces, cutting
through shell and discarding dark intestinal vein. Halve body
sections and discard head sacs. Reserve tomalley and any roe if
desired. Lobsters may be prepared up to this point 4 hours ahead and
chilled, covered.
In a 6-quart kettle bring 5 quarts salted water to a boil for
spaghetti.
In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid,
and reserved tomalley and roe if using to a simmer, whisking. Add
claws and bodies and simmer, covered, 5 minutes, or until claw meat
is just cooked through. Transfer claws with tongs to large bowl and
keep warm, covered.
Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or
until just cooked through. Transfer tail pieces with tongs to bowl
and keep warm, covered. Remove and discard lobster bodies.
Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking
mussels every minute or so and transferring as opened with tongs to
bowl. Keep mussels warm, covered. (Discard any mussels that are
unopened after 8 minutes.) Season sauce with salt and pepper and keep
warm, covered.
While seafood is cooking, cook spaghetti in boiling water until al
dente and drain in a colander. Add spaghetti, lobster, and mussels to
sauce and heat over moderate heat until heated through, stirring and
tossing mixture until spaghetti is coated well with sauce.
Transfer spaghetti and seafood to a large platter and sprinkle with
parsley.
Serves 12.
Gourmet December 1996
Posted to MM-Recipes Digest V3 #2.TXT
Source from luhu.jp