Treat yourself to this decadent dinner.

Mario Batali's Fettuccine with Lobster, Tomatoes, and Saffron

  • 3 2- pound Spiny Lobsters steamed 10 minutes and cooled (may sub 4 1/2 pounds Maine Lobsters)
    Kosher Salt
    4 tablespoon Extra-Virgin Olive Oil
    1 Medium Red Onion (cut into 1/8 Julienne)
    2 Ribs Celery (cut into 1/4 inch dice)
    2 Medium Waxy Potatoes (cut
step-by-step directions
step-by-step directions
  • Bring 8 quarts water to a boil in a large spaghetti pot and add 2 tablespoons salt.
  • Remove the lobster meat from the shells and cut into 1/4-inch pieces.
  • In a 14-inch saute pan, heat the olive oil until smoking.
  • Add the onion, celery, potatoes and garlic and saute until golden brown, 6 to 7 minutes.
  • Add the tomatoes, wine and saffron and bring to a boil. Lower the heat and simmer 3 minutes.
  • Drop the fettuccine into the boiling water and cook to one minute less than the package instructions.
  • Just before it is done, carefully ladle 1/2 cup of the cooking water into the pan with the sauce. Add the lobster to the tomato sauce in the pan and toss through. Drain the pasta in a colander and dump into the pan with the sauce, add the chives and toss over medium heat about 30 seconds until nicely coated. Pour into a heated bowl and serve.
Similar categories: Dinner Courses & Meals Italian Cuisine
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