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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