Tuesday, 21st November 2017
RECIPES Article
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This Month's Magazine
This month’s recipe is: Lobster “Fradiavolo”

This month’s recipe is: Lobster “Fradiavolo”

The Costa is the ideal place to find fresh Mediterranean lobster. Try the following summery recipe and enjoy it with a nice glass of chilled white wine.

INGREDIENTS

  • 2 1-2lb. lobsters 
  • 1 dash tabasco
  • 4 tbsp. olive oil
  • 1 dash Worcestershire sauce
  • 2 tsp. minced garlic
  • 1/2 tsp. oregano
  • 1/2 cup minced onion
  • 1/2 tsp. basil
  • 1/2 cup minced celery
  • 2 each medium, skinned, diced tomatoes
  • 1/2 cup minced green pepper
  • 1/2 cup marsala
  • 1/4 cup chopped parsley
  • 1/4 cup cooked pasta
  • 1/4 tsp. black pepper
  • 1/4 cup parmesan cheese


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INSTRUCTIONS
Boil water in large pan and immerse the live lobsters. Remove from water, lay them on their backs and cut them in half lengthwise with a chef knife. Remove the intestinal tract that runs down the back of the tail section and the stomach. Save the green liver and the roe in a separate bowl to add later on.

In a large skillet, place olive oil and garlic. Cook on high heat until garlic starts to brown. Add the onions, celery, peppers, parsley, pepper, tabasco, Worcestershire, oregano and basil. Cook over medium heat for 4-5 minutes then add lobsters split side down. Pour the tomatoes, marsala wine, tomalley and roe over lobsters, cover and cook on medium heat 8-10 minutes. In a large shallow bowl, place 8 oz. of the pasta. Remove lobsters from pan and place split side up on pasta. Cover with sauce, sprinkle with parmesan cheese and serve.



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