LOBSTER AND PASTA WITH MARSALA-TOMATO SAUCE.

LOBSTER AND PASTA WITH MARSALA-TOMATO SAUCE.

Servings time: Makes 4
Preparation time: About 45 minutes
Cooking time: About 45

2 Love lobsters (about 1 pound, 4 ounces each)
1 tablespoon vegetable oil
1 small onion finely chopped
2 garlic cloves, finely chopped
1 cup Marsala wine
2 pours, 8 ounces ripe tomatoes, peeled, seeded and chopped, juice reserved, or 1 can (28 ounces) chopped tomatoes, juice reserved
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano, or 1/2 tablespoon
dried oregano
1/4 teaspoon salt
Ground pepper to taste
6 ounces penne or dilalini (macaroni-shaped pasta), about 2 cups
4 or 5 fresh oregano sprigs, optional

1. To cook lobsters: In large pot, over medium-high heat, add water to fill about 1 inch deep. Bring to a boil; place lobsters in water and tightly cover pot.
Cook 10 minutes, or until lobsters turn red. Remove lobsters from pot; set aside. until cool enough to handle.
2. Crack lobster shells; scoop out and reserve tomalley, the greenish liver.
Extract meat from shells, reserving larger. pieces of shell. Cut meat into 1-inch chunks; set aside.
3. To make sauce: In large casserole, over medium heat, heat oil; add onion and cook 2 minutes, or until translucent, stirring occasionally. Add garlic and cook 30 seconds; add Marsala and reserved lobsters shells. Cook mixture 2 minutes, or until wine is reduced by half. Add tomatoes and their juice, tomate paste, tomalley, oregano, salt and pepper. Partly cover pot; cook sauce at a brisk simmer 20 minutes, or until liquid is reduced by three-quarters.
4. Meanwhile, in large por of boiling salted water, cook pasta according to package directions until al dente. Drain and set aside.
5. Remove lobster shells from sauce and discard. Add pasta to sauce. Add reserved lobsters meat; over medium heat, cook 3 minutes, or until heated through. Garnish with oregano sprigs; serve immediately.
Per serving: About 395 cal.

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