Spaghettini With Lobster Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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From Ann Dean of South Tomaston, this recipe placed third in the Maine Lobster Cook-off. Truly unique in that the lobster is cooked in a tomato sauce. Haven't tried this yet but summer's coming and my SIL will be lobstering again. Ingredients:
2 tablespoons olive oil |
6 garlic cloves, peeled |
2 (28 ounce) cans whole canned tomatoes |
2 tablespoons chopped flat leaf parsley |
2 tablespoons chopped fresh oregano |
1 bay leaf |
2 peppercorns |
3 maine lobsters (the best there is!) |
1 lb spaghettini |
grated romano cheese |
Directions:
1. In a pot large enough to hold the lobsters, warm olive oil and crush the garlic through a garlic press into the oil, stirring; do not let garlic brown.
2. With your hands, crush tomatoes into pot. Bring sauce to a simmer and once simmering, add parsley, oregano, bay leaf, and peppercorns to sauce and stir. Add live lobsters, cover pot, and cook over medium-high heat until lobsters are red, about 12-15 minutes.
3. While lobsters are cooking, bring a large pot of salted water to a boil and cook spaghettini. Drain and plate. Place lobsters over spaghettini and pour sauce over lobsters and pasta. Sprinkle with Romano cheese and serve.
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