Seafood Pasta

Photo: Ray Kachatorian; Styling: Jennifer Flanagan
Vincent prepares a spectacular seafood pasta. We've adapted his recipe to be easier for the home cook. You can ask your fish market to steam the lobster; save shells for Lobster Sauce, if desired. Prep: 25 minutes; Cook: 2 hours, 20 minutes.

Yield:

Makes 4 servings

Recipe from


Ingredients

1 (1 1/4-pound) live lobster
2 tablespoons olive oil
4 large scallops, cut in half
8 large shrimp, peeled and deveined
8 ounces hot cooked Regine pasta (long macaroni) or spaghetti
Garnishes: sea beans, fennel fronds

Preparation

1. Cook lobster in boiling salted water 15 minutes. Remove from water; cool slightly. Remove meat from claws. Remove meat from tail, and slice into medallions; chill until ready to use.

2. Heat olive oil in a large skillet over medium-high heat. Sprinkle scallops and shrimp with salt and pepper; sauté 2 minutes on each side. Add Poached Baby Octopus and lobster; cook 1 minute or until heated through, adding more oil if necessary.

3. Combine seafood mixture and pasta, and divide among 4 plates. Spoon Lobster Sauce on and around pasta. Garnish, if desired.

Note:

Vincent Muraco,

Zimzala Restaurant, Huntington Beach, California,

November 2009