Pasta with Lobster, Tomatoes and "Herbes de Maquis"
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon red wine vinegar
- 1/4 teaspoon cayenne pepper
- 1/3 cup whipping cream
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, minced
- 2 tablespoons minced fresh basil
- 2 garlic cloves, minced
- Carbohydrate 64 g(21%)
- Cholesterol 255 mg(85%)
- Fat 14 g(21%)
- Fiber 5 g(22%)
- Protein 43 g(86%)
- Saturated Fat 4 g(21%)
- Sodium 962 mg(40%)
- Calories 556
Preparation Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces. Cut off lobster tails. Cut tails crosswise into 4 pieces 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 lobster body pieces (not tails or claw meat), onion and garlic; Sauté until onion is soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes. Using slotted spoon, remove lobster tail pieces and claw meat and reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper. Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and return to pot. Add lobster and sauce and toss to coat. Divide among plates.
Preparation Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces. Cut off lobster tails. Cut tails crosswise into 4 pieces 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 lobster body pieces (not tails or claw meat), onion and garlic; Sauté until onion is soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes. Using slotted spoon, remove lobster tail pieces and claw meat and reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper. Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and return to pot. Add lobster and sauce and toss to coat. Divide among plates.
