By Chef Edward Pizzuti,
Cafe Giostra, Brando's, Petaluma, CA
Consorzio Cal Italia
2 Maine lobsters 1 1/2 Ibs. each (preferably live)
Extra Virgin Olive Oil (as needed)
1 tbls. chopped Garlic
Pinch Red Pepper Flakes
3 oz. Marsala
1 cup Fresh Roman Tomatoes (chopped)
1 tbls. Chopped Parsley
8 oz. Marinara Mauce
12 oz. Long Pasta (of choice)
a 10 inch butcher knife, split lobster in half, from head
to tail. Remove membrane in head area. Leave caviar (which
is green in male; red in female). Disjoin the claws. Crack
claws with mal
let to expose meat. In large saute pan coat bottom with
olive oil. Heat olive oil on high until almost smoking.
Place lobster halves meat side down to sear. Add chopped
garlic and red pepper flakes to the pan. Before garlic
turns color, add 3 oz. of Marsala. When the flame has
burned out, add tomatoes, parsley and marinara sauce.
Cover pan, reduce heat to medium and let simmer for 5
minutes or until lobster is red and meat is tender. Keep
hot. In a large pot of boiling, salted water,cook pasta
until al dente. Drain pasta.
Place 1/2 lobster plus one claw place on each plate rim.
Remove 1/2 of sauce from pan; keep hot. Put pasta in pan
and toss with sauce. With tongs, separate pasta into four
portions in center of plate. Sprinkle remaining sauce
on lobster. Serve with freshly grated parmesan.
or Marinated Fresh Anchovies
Sardines ( or Anchovies)
Fresh Water Spot Prawns (whole)
in Saffron-Sherry Sauce
Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)
Pizzuti - Bio