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Tagliatelle With Lobster, Potatoes And Red Onion

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Ingredients

  • 4 tablespoons virgin olive oil
  • 1 large Russet potato peeled, and cut into 1/4" cubes
  • 1 large red onion thinly sliced
  • 2 lobsters - (abt 1 lb ea)
  • 1 cup dry white wine
  • 1 cup Basic Tomato Sauce (see recipe)
  • 1 pound fresh pasta rolled to thinnest
  • setting and cut in 1/2" ribbons
  • 1/4 cup finely-chopped Italian parsley

Details

Servings 4

Preparation

Step 1

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a large saute pan, saute potato cubes and red onions in virgin olive oil until golden brown (about 8 to 10 minutes).

Chop lobster tail in shell into 1/2-inch pieces, cutting the linking tissue between each hard piece of the tail. Remove the claws from the arms and cut the head and body piece in half lenghthwise.

Add all of the lobster pieces to the saute pan and cook over medium heat until starting to redden, about 3 minutes. Add wine and Basic Tomato Sauce, cover and bring to a boil. Uncover, lower heat and simmer, 5 minutes.

Drop pasta into boiling water and cook until al dente (about 1 minute). Drain pasta in colander over sink and toss into lobster pan. Add parsley and stir until well mixed. Pour into warm serving bowls and serve.

This recipe yields 4 servings.

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