INGREDIENTS

INSTRUCTIONS

Cut off lobster tails at body junctures and dredge exposed meat
lightly in flour, shaking off excess. In a large skillet, heat
vegetable oil just short of smoking point, add lobster tails,
meat-side down, and saute about 2 minutes, until golden brown. Set
tails aside. In a large non reactive saucepan or small stockpot,  saute
onions in 1/3 cup of the olive oil until translucent, 3 to 4  minutes.
Add lobster shells, stir and cook 5 minutes. Stir in tomato  paste and
cook over medium heat additional 5 minutes. Blend vinegar  with hot
water, add to pan and bring to a full boil. Add salt and  tomatoes,
bring to boil and cook 3 minutes. Remove lobster bodies  with tongs,
allowing all interior juices to drain back into sauce.  (Bodies should
be reserved for other uses, or, if the meal is to be  informal, may be
served on a communal platter in the center of the  table. The most
delicate meat is in those bodies and should not be  wasted.). Add
claws, cook 7 minutes and add reserved tails and  remaining olive oil.
(If the brodetto is to be served with spaghetti,  the pasta should be
added to the boiling water at this point). Cook 3  to 5 minutes longer
over high heat, skimming off all surface foam.  Remove tails and claws,
and keep warm under aluminum foil. Boil sauce  briefly to affect a
slight reduction and concentration of the  flavors. Add hot pepper
flakes if desired. This recipe yields 6  servings.  Source: "CHEF DU
JOUR - (Show # DJ-9255) - from the TV FOOD NETWORK"  S(Formatted for
MC5): "07-30-1999 by Joe Comiskey -  joecomiskey@netzero.net"  Recipe
by: Lidia Bastianich  Converted by MM_Buster v2.0l.

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