INGREDIENTS

INSTRUCTIONS

Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2
minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and
crack open. Remove meat from claws and cut meat into bite-size pieces. Cut
off lobster tails. Cut tails crosswise into 4 pieces each. Cut each lobster
body lengthwise in half. Remove coral (bright orange part) and tomalley
(greenish part); finely chop.
Heat oil in Dutch oven over medium heat. Add lobster body pieces (not tails
or claw meat), onion and garlic; Saute until onion is soft, about 10
minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and
reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat;
simmer until lobster is cooked through, about 8 minutes.
Using slotted spoon, remove lobster tail pieces and claw meat and reserve.
Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body
pieces and discard. Season sauce with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until just tender but
still firm to bite.
Drain pasta and return to pot. Add lobster and sauce and toss to coat.
Divide among plates.
Serves 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 2408 Calories (kcal); 77g Total Fat; (29% calories from fat);
62g Protein; 361g Carbohydrate; 109mg Cholesterol; 336mg Sodium Food
Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 14
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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