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Seafood Pasta

Photo: Ray Kachatorian; Styling: Jennifer Flanagan
Yield Makes 4 servings
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.


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

How to Make It

  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.

Zimzala Restaurant, Huntington Beach, California