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LOBSTER

RECIPES
LOBSTER FRA DIAVOLO
LOBSTER TAIL FRA DIAVOLO
ARROSTO ALGHHERESE
LOBSTER OREGANATA
BAKED LOBSTER TAILS
BOILED LOBSTER
LOBSTER THERMIDOR
ARAGOSTA LANCIANO
LOBSTER ALLA PANTELLERIA




LOBSTER FRA DIAVOLO
2 lobsters - 1 1/2 to 2 lbs each
2 cloves of garlic - chopped
2 tbls parsley - chopped
2 cups of plum tomatoes
1/4 cup olive oil
1/4 tsp crushed red pepper
1/2 tsp oregano
salt

Place lobster on its back and split from head to tail with a sharp knife/spread open and remove intestinal tract and stomach sac/crack large claws/place cutside up on a large baking dish/heat olive oil in a sauce pan & brown garlic/add tomatoes, hot peppers, parsley, oregano, and salt/simmer for 15 minutes/ladle sauce over lobster/bake in a 375 oven for 15-20 minutes

LOBSTER TAIL FRA DIAVOLO
1 lb linguini
4 Lobsters tails
1/2 cup white wine
1 small onion-finely chopped
1 can of crushed tomatoes
2 garlic cloves-crushed
1 tsp. oregano
3 tsp. basil-chopped
1 tbls. red pepper, crushed
1/2 cup clam juic
salt and pepper to taste
1 tbl. parsley-chopped

Place the olive oil in a large saute pan. When the oil is hot, add the lobster tails. Saute until golden brown/ Add onion,garlic and tomatoes. Once you blend all the ingredients, add white wine and clam juice to stop the cooking process. Season the sauce with oregano, fresh basil, crushed red pepper, and parsley. reduce heat and cover. Cook the pasta separately, al dente. After the pasta is cooked, lay a bed of pasta on each plate and top with the lobster sauce.

ARROSTO ALGHHERESE
1-2lb.Lobster
1 lb.tomatoes
1 med. white onion
olive oil
Juice of one lemon
white wine Vinegar

boil lobster/after cooled,remove meat/place in a large dish the tomatoes,and onions/mix oil,vinegar,lemon,salt,and pepper/place lobster meat on vegetables,and drizzle with dressing.

LOBSTER OREGANATA
2 lobsters 1 1/2 to 2 lbs each
1 cup of olive oil
2 garlic cloves - minced
1 tbls basil - chopped
2 tbls parsley - chopped
1 tsp oregano
3 tbls parmessan cheese - grated
1 cup of bread crumbs
salt and pepper

Prepare lobster as for fra diavolo/place in a baking dish with 1/2 cup of water/mix the bread crumbs, basil, cheese, parsley, garlic and oregano/sprinkle salt & pepper over lobster, followed by the bread crumbs mixture/spoon oil over the lobsters/broil about 20 minutes

BAKED LOBSTER TAILS
4 lobster tails
1 tbls parsley - chopped
4 tbls olive oil
salt
1 cup of water
juice of 1 lemon

Split lobster tails in half lengthwise/sprinkle each with salt & parsley/mix olive oil with lemon juice and pour over each tail/pour water in baking pan/place tails in pan and bake in a pre-heated 375 oven for 30 minutes

BOILED LOBSTER
Using a large kettle place a gallon of water, salt, 2 stalks of celery, 1 lemon cut in half and 2 tbls of white vinegar/boil mixture for 20 minutes/place lobster in water and boil for 20 minutes

LOBSTER THERMIDOR
2 boiled lobsters (see above method)
1/2 cup of butter
2 cups of half & half
4 tbls of flour
1/4 cup of marsala
1 cup of mushrooms - sliced
2 tbls of parmessan cheese - grated
salt & pepper

cut lobsters from head to tail/remove intestines, stomach, and corral leaving only meat/remove meat from body without breaking shell/crack claws and remove meat/cut lobster meat into cubes/melt half the butter in a sauce pan/add flour and stir intil a paste/add the cream, marsala and salt and pepper;/cook slowly siring often until it begins to thicken/remove from flame and add lobster meat/saute mushrooms in remaining butter/add to lobster/fill shells with mixture and sprinkle with parmessan cheese/bake at 350 for 15 minutes

Aragosta Lanciano

6 lobsters-boiled and cleaned
2 tbls. of minced pickles
2 tbls of minced olives
2 tbls. of capers
salt
1 cup of melted butter
1/3 cup of cognac
parsley
1/2 clove of garlic
1 cup of crushed tomatoes
3 tbls.of bread crumbs

put the pickles,olives,and capers in a pan with the melted butter/add the cognac,tomatoes and bread crumbs/Mix well/place the lobsters in a baking pan/pour the mixture on top and cook in the oven for 15 minutes. Serve with lettuce and lemon quarters.

Lobster alla Pantelleria
Two 1-1/2-pound lobsters, steamed and cooled, or 3/4 pound cooked lobster meat
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1 cup parsely leaves
2 garlic cloves
1 tablespoon Italian Oregano
1/4 cup capers, rinsed well and drained
4 medium plum tomatoes, roughly chopped
1 tablespoon hot red pepper flakes
1 tablespoon freshly ground black pepper
1/2 cup extra-virgin olive oil, or more as needed
10 ounces dried fettuccine

Bring about 6 quarts of water to a boil and add about 2 tablespoons salt. Crack the lobster shells and remove the meat and coral, if any. Cut the tail into 1/2-inch pieces and the claws into thirds. Set aside the tomalley. In a blender; puree the mint, basil, parsley, garlic, Italian Oregano ,capers, tomatoes, red pep per flakes, black pepper and olive oil to form smooth paste. If needed, add little more oil. Combine this with the lobster meat, coral, and tomalley in a large serving bowl. Cook the fettuccine according to package instructions, until tender but still dente, and drain well. Add the hot pasta to the bowl with the lobster and toss like a salad until well mixed. Serve immediately.
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