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Title: Spaghetti With Lobster And Mussels
Yield: 1

Ingredients

      1 c  dry white wine
      1 c  water
      2    live lobsters; (1 1/2 pound)
      2 lb spaghetti
      6 c  spicy tomato sauce; (recipe
           -follows)
      1 lb mussels; (preferably
      1    ; cultivated),
      1    ; scrubbed well and
      1    ; beards pulled off
      2 tb minced fresh parsley leaves;
           - (wash and dry before
      1    ; mincing)

Instructions

In a large kettle bring wine and water to a boil. Add lobsters and cook
covered for 3 minutes (they will be partially cooked). Transfer lobsters
with tongs to a large bowl and boil cooking liquid until reduced to about
1/2 cup.

Twist off claws and with the 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 row if desired. Lobsters
can be prepared up to thins point 4 hours ahead and chilled, covered.

In a six quart kettle bring 5 quarts salted water to a boil for spaghetti.

In a five quart 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 for 5 minutes or until the claw meat is just
cooked through. Transfer claws with tongs to a large bowl and keep warm,
covered.

Add tail pieces to the sauce and simmer, covered, 3 to 4 minutes, or until
just cooked through. Transfer tail pieces to a bowl and keep warm,
covered. Remove and discard lobster bodies.

Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking every
minute or so and transferring as opened with tongs into a bowl. Keep
mussels warm, covered (discard any mussels that have not opened 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 to a large platter and sprinkle with parsley.

Yield: 12 servings as part of an Italian Christmas Eve dinner

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW# CL9246

Converted by MM_Buster v2.0l.

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