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Fettuccine with lobster, tomatoes and saffron


Last updated 9/19/2012 at Noon

Are you a lobster fan? Well here is a wonderful recipe that you can make and it incorporates pasta which is one of my favorite dishes to make! My son and his wife just came back from their trip overseas and just so happened to bring me some Saffron from the spice market in Turkey.

So I cannot wait to try some of it on this very recipe.

You can purchase saffron threads in the spice area of your local grocery store.

Also, lobster tails are abundant in the frozen section of the supermarket at a good price these days, so be sure to check it out.

You can usually get two nice size lobster tails for under $10.

This recipe call for three, so get three or just get two of the largest ones you can find and I am sure that will be enough for this recipe.

Happy eating!!!

Three 2-pound spiny lobsters, steamed 10 minutes and cooled (may sub four 1/2 pounds Maine Lobsters)

Kosher salt

4 tablespoons extra-virgin olive oil

1 medium red onion, cut into 1/8 inch julienne

2 ribs celery, cut into ¼ inch dice

2 medium waxy potatoes, cut into 1/8 inch dice

4 cloves garlic, thinly sliced

½ pound overripe tomatoes, cut into ½ inch dice with juices

¼ cup of dry white wine

Pinch of saffron

1 ½ pounds fettuccine

½ cup chopped fresh chives

1. Remove the lobster meat from the shells and cut into 1/4 –inch pieces.

2. Bring 8 quarts water to a boil in a large spaghetti pot and add 2 Tab. of salt.

3. In a 14-inch sauté pan, heat the olive oil until smoking. Add the onions, celery, potatoes and garlic and sauté until golden brown, 6 to 7 minutes. Add the tomatoes, wine and saffron and bring to a boil. Lower the heat and simmer 3 minutes. Drop the fettuccine into the boiling water and cook to one minute less than the package instructions. Just before it is done, carefully ladle ½ cup of the cooking water into the pan with the sauce. Add the lobster to the tomato sauce in the pan and toss through. Drain the pasta in a colander and dump into the pan with the sauce, add the chives and toss over medium heat about 30 seconds until nicely coated. Pour into a heated bowl and serve.


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