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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vincent prepares a spectacular seafood pasta. We've adapted his recipe to be easier for the home cook. You can ask your fish market to steam the lobster; save shells for Lobster Sauce, if desired. Prep: 25 minutes; Cook: 2 hours, 20 minutes. Ingredients:
1 (1 1/4-pound) live lobster |
2 tablespoons olive oil |
4 large scallops, cut in half |
8 large shrimp, peeled and deveined |
poached baby octopus |
8 ounces hot cooked regine pasta (long macaroni) or spaghetti |
lobster sauce |
garnishes: sea beans, fennel fronds |
Directions:
1. Cook lobster in boiling salted water 15 minutes. Remove from water; cool slightly. Remove meat from claws. Remove meat from tail, and slice into medallions; chill until ready to use.
2. Heat olive oil in a large skillet over medium-high heat. Sprinkle scallops and shrimp with salt and pepper; sauté 2 minutes on each side. Add Poached Baby Octopus and lobster; cook 1 minute or until heated through, adding more oil if necessary.
3. Combine seafood mixture and pasta, and divide among 4 plates. Spoon Lobster Sauce on and around pasta. Garnish, if desired.
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