LOBSTER FRA DIABLO

Recipe by Lisa Carano
2                    EACH 2 ½ POUND LIVE MAINE LOBSTERS

16 OZ           ITALIAN PLUM TOMATOES - CHOPPED

3                   EACH GARLIC CLOVES- MINCED

2                   CUPS FERRARI CARANO FUME BLANC

4                  TABLESOONS  OLIVE OIL

1                  TEASPOON CRUSHED RED PEPPER FLAKES

8                  LEAFS FRESH BASIL CHOPPED

               **SALT + PEPPER TO TASTE**

COOKING METHOD:
HEAT LARGE STOCK POT, ADD OLIVE OIL, BRING TO JUST BELOW SMOKING POINT, ADD GARLIC, DO NOT LET BURN, ADD FERRARI CARANO FUME BLANC – REDUCE BY ONE HALF AND ADD TOMATOES. BRING TO SIMMER AND ADD BASIL AND LET SIMMER AT MEDIUM LOW HEAT. COOK FOR 20 MINUTES.
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NOW THE FUN BEGINS.
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TAKE YOUR LIVE MAINE LOBSTERS, REMOVE RUBBER BANDS, NOW BREAK THE LOBSTER TAIL THE CLAWS OFF AND PUT THE BODY AND ALL FLUIDS IN THE SAUCE AND LET COOK FOR ANOTHER 20 MINUTES OR UNTIL THE LOBSTER MEAT IS COOKED ( THE MEAT WILL BE WHITE AND FIRM.)

TAKE YOUR FAVORITE PASTA AND COOK IN SALT WATER AND COOK UNTIL ALDENTE. DRAIN THE PASTA

REMOVE YOUR LOBSTER MEAT. TAKE THE MEAT OUT OF ITS SHELL AND CHOP TO A LARGE DICE (1" BY 1") YOU CAN LEAVE THE MEAT IN THE CLAW SHELL, JUST TAKE THE CORNER OF YOUR FRENCH KNIFE AND SCORE THE SHELLS TO OPEN SO IT EASY FOR YOUR GUEST TO OPEN. TOSS THE PASTA IN THE TOMATO SAUCE WITH MOST OF YOUR LOBSTER MEAT.

SERVE ON LARGE PLATTER AND GARNISH WITH A LITTLE OF THE LOBSTER MEAT ON TOP.

TIP:
TRUE ITALIANS DO NOT PUT PARMESAN IN PASTAS THAT HAVE FRUITS OF THE SEAS IN IT- BUT IF YOU LIKE CHEESE YOU MAY USE A LITTLE.