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Title: Spaghetti With Lobster And Mussels
Yield: 12

Ingredients

      1 c  dry white wine
      1 c  water
      2    live; (1 1/2-pound)
      1    ; lobsters
      1 lb spaghetti
      4 c  spicy tomato sauce
      1 lb mussels; (preferably 
           -cultivated);
      2 tb minced fresh parsley leaves;
           - (wash and dry before  min

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.

Per serving: 186 Calories (kcal); 1g Total Fat; (7% calories from fat); 9g
Protein; 30g Carbohydrate; 11mg Cholesterol; 112mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

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