Lasagna sarde with lobster, tomatoes and saffron

4 servings

Ingredients

Quantity Ingredient
2 Spiny lobsters, 1 1/2 pounds
Each, steamed 10 minutes and
Cooled
4 tablespoons Extra virgin olive oil
1 medium Red onion, cut into 1/8-inch
Julienne
2 Ribs celery, cut into inch pieces
1 medium Potato, cut into 1/8-inch
Dice
2 Cloves garlic, thinly
Sliced
½ pounds Overripe tomatoes, cut into inch dice
1 cup Dry white wine
1 pinch Saffron
1 pounds DeCecco fettucine
½ cup Finely sliced chives

Directions

Remove lobster from shells and cut into ¼-inch pieces.

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion, celery, potato and garlic and saute until golden brown. Add tomatoes, wine and saffron and bring to a boil. Lower heat and simmer 1 minute.

Cook pasta

according to package instructions and drain. Add lobster to tomato sauce in pan and toss through. Add hot pasta to pan and add chives.

Toss to coat and serve immediately.

Yield: 4 servings

MOLTO MARIO SHOW #MB1D23

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