Spaghetti With Lobster And Mussels Recipes

SPAGHETTI WITH LOBSTER AND MUSSELS

Steps:

• In a large kettle bring wine and water to a boil. Add lobsters and cook, covered, 3 minutes. (They will be partially cooked.) Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup.
• Twist off claws and with flat side of a heavy knife crack claws on one side. Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein. Halve body sections and discard head sacs. Reserve tomalley and any roe if desired. Lobsters may be prepared up to this point 4 hours ahead and chilled, covered.
• In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.
• In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through. Transfer claws with tongs to large bowl and keep warm, covered.
• Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through. Transfer tail pieces with tongs to bowl and keep warm, covered. Remove and discard lobster bodies.
• Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl. Keep mussels warm, covered. (Discard any mussels that are unopened after 8 minutes.) Season sauce with salt and pepper and keep warm, covered.
• While seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander. Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce.
• Transfer spaghetti and seafood to a large platter and sprinkle with parsley.

SPAGHETTI WITH MUSSELS

Steps:

• If you use the fresh mussels just bought from the fish monger - or the counter of the supermarket cool - let them clean it directly from them. When you are at home, I recommend you to check yourself again, something can escape and wash them again.
• Boil the water (not salted) for spaghetti.
• In a large pan put the peeled crushed clove of garlic and add three spoons of EVOO and brown the garlic.
• Remove the garlic and put the mussels together with some minced parsley, cover with a lid and let open them (it will take only a few minutes).
• As soon as they are open, turn off the flame.
• Remove the mussels from the shell and set them aside with a little of their water (you can keep them off with the shell to put it on the pasta). Filter the mussels baking liquid with a narrow mesh strainer to remove any impurities.
• Put the liquid back in the pan and turn on the flame only for a few minutes before draining the spaghetti directly into the liquid. This is the most important step: put the spaghetti in boiling water without salt, or just with a pinch, and cook for about 7/8 minutes.
• Take spaghetti from the water with a fork and transfer it to the pan with the mussel liquid where you will finish the cooking by adding, if necessary, cooking water to the spaghetti.
• When you miss 1 minute at the end of the cooking, join the mussels, the chopped parsley and a generous black ground pepper.