Lobster Fra Diablo
This dish is loaded with tasty seafood including mussels. Now, for a little tip to ensure that those mussels are clean before adding them to the pan. Soak them in a bath of highly salted water and a handful of cornmeal for at least a half hour to expel the sand from them. This method of cleaning also works wonderfully on clams before steaming.
Ingredients:
1 - 1-1/2 Pound lobster - Cut in half - Crack claws and
remove brain and stomach
4 - Cloves of garlic - minced
6 - Fresh basil leaves - sliced
4 - Tablespoons olive oil
1/4 - Cup dry white wine
1 - 28 Ounce can crushed tomatoes
1 - Pound black perged mussels - cleaned by above method
4 - Jumbo shrimp - peeled and deveined
1 - Small can baby clams
2 - Anchovies - whole
1/2 Handful flat leaf parsley - chopped
Hot pepper to taste
In a heavy skillet heat oil and seer raw side of lobster for two minutes. Add garlic and brown. Add anchovies, basil, parsley, white wine, tomatoes and hot pepper. Cook for five minutes over medium-low heat - turning lobster. Add mussels and clams, simmer for 20 minutes over low heat. Add scallops and shrimp, cook for ten minutes longer. Serve over al-dente pasta of your choice and Enjoy! Serves 2.
This dish takes a little time to prepare, but is well worth the effort.
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