INGREDIENTS

INSTRUCTIONS

In a large kettle bring wine and water to a boil. Add lobsters and cook,
covered, 3 minutes. (They will be partially cooked.) Transfer lobsters with
tongs to a large bowl and boil cooking liquid until reduced to about 1/3
cup.
Twist off claws and with flat side of a heavy knife crack claws on one
side. Cut off tails and cut each tail crosswise into 4 pieces, cutting
through shell and discarding dark intestinal vein. Halve body sections and
discard head sacs. Reserve tomalley and any roe if desired. Lobsters may be
prepared up to this point 4 hours ahead and chilled, covered.
In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.
In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and
reserved tomalley and roe if using to a simmer, whisking. Add claws and
bodies and simmer, covered, 5 minutes, or until claw meat is just cooked
through. Transfer claws with tongs to large bowl and keep warm, covered.
Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just
cooked through. Transfer tail pieces with tongs to bowl and keep warm,
covered. Remove and discard lobster bodies.
Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels
every minute or so and transferring as opened with tongs to bowl. Keep
mussels warm, covered. (Discard any mussels that are unopened after 8
minutes.) Season sauce with salt and pepper and keep warm, covered.
While seafood is cooking, cook spaghetti in boiling water until al dente
and drain in a colander. Add spaghetti, lobster, and mussels to sauce and
heat over moderate heat until heated through, stirring and tossing mixture
until spaghetti is coated well with sauce.
Transfer spaghetti and seafood to a large platter and sprinkle with
parsley.
Serves 12.
Gourmet December 1996
Posted to MM-Recipes Digest V3 #2.TXT
Posted to MM-Recipes Digest V4 #016, by Julie Bertholf
<jewel1@ix.netcom.com> on Tue, 14 Jan 1997.

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