INGREDIENTS:
4 six ounce lobster tails
2 cups flour, sifted
1 tsp shalots, chopped
1/2 tsp basil, chopped
2 lbs Dececco angel hair pasta
1 1/2 can 24 oz peeled tomatoes in
their juice
1 tbsp garlic, minced
1 tbsp crushed red pepper flakes
1 cup extra virgin olive oil
4 nice basil leaves to garnish
grade Italian peeled tomatoes and
also a high grade of crushed red
pepper as these two ingredients are
very important to the sauce.
1. Split lobster tail in center, but do not cut in half. You will be using the shell later.
2. Remove the meat and with a sharp paring knife. Remove the film from the
portion that attaches to the shell.
3. Rinse and pat dry.
4. Cut the meat in bite size chunks, salt to taste, set aside.
5. In a skillet (non stick) large enough to hold all the lobster tails at one time pour in
half the olive oil using medium heat.
6. Put flour in a bowl and add lobster chunks, remove and shake off excess flour.
7. Add the lobster chunks to the pan and raise the heat to high and cook until the
lobster is lightly golden on both sides, no longer than 5 minutes. Don't worry if the
lobster is not cooked through, you will finish it in the sauce.
8. Remove the lobster from the pan and set aside. Put a pot of salted water on the
stove and bring to a boil for your pasta, you can add your lobster shells until they
turn orange and then remove. You will use them when you plate the meal.
9. Drain the oil from the pan and clean with a paper towel and pour in remaining
oil. Heat slightly.
10. Add chopped shallots and garlic and saute lightly, do not brown, and then add
the plum tomatoes and juices.
11. Cover the pan and let it simmer at a medium heat for 5 minutes.
12. Uncover and crush the tomatoes with a potato masher, add lobster, crushed red
pepper and basil.
13. Simmer for about 3 minutes, remove from heat.
14. Add pasta to the boiling water, once cooked strain the pasta.
15. Drizzle the cooked pasta with olive oil so it will not stick together.
16. Plate the pasta between the four dinner plates, put the cooked lobster shells on
top of the pasta. With tongs take the cooked lobster meat and set in the shells, then
pour equal amounts of the sauce onto the cooked lobster meat.
17. Garnish with basil leaves and serve immediately.
"Buon Appertito from Chef Cosimo"