6 August soft shell lobsters, 1 1/4 lbs
3 -28 oz. cans of good quality plum tomatoes
8 cloves of garlic, chopped
1/3 cup fruity olive oil
1/4 cup italian parsley, finely chopped
2 bay leaves
2 teaspoon dried oregano
1-1/2 pounds good quality linguine
In a large pot heat the olive oil on medium heat, add finely chopped garlic and parsley until it is fragrant (2-3 minutes) add the tins of tomatoes (enjoy the happy sizzling sound). Next add the bay leaves and oregano. Let this simmer happily at a low simmer for an hour. What you are after is a thick, old world sauce-darkened red with small pools of olive oil around the side of the pot.
Now for the magic part of the dish. Take the lobsters out the refrigerator, place on a cutting board, get a sharp knife and hold your breath. Start chopping each lobster into pieces-the tail into 3 pieces, the claw stays whole, the knuckle get chopped at each joint and the body get split in half. Take all the pieces, juice and all dump into the thick sauce on low heat. Repeat 5 more times. As you add each lobster the sauce starts to rehydrate with the unctuous lobster juices pouring out into the sauce bringing the sauce to just the right consistency. The low heat slowly cooks the lobster but also helps to meld the flavors into a seamless feast.
Cook covered for 25 to 30 minutes at a slow simmer until the lobster pieces are bright red. Cook the pasta 15 minutes before the sauce is finished. Drain the pasta, add to the lobster sauce, toss well and serve on a large platter that you have warmed with hot water and dried well. Garnish with parsley, basil and lots of freshly grated Parmesan cheese.
Don’t be surprised if someone knocks on the door just as you sit down to this feast that you haven’t seen in a while. After all, it is August in Maine!
- Recipe courtesy of Brenda Athanus