Tu Voi Fa L'americano...

 

…ma si nat’ in Italy. Cherry tomatoes (pomodorini) meet up with Maine lobster, and get tangled up in tagliatelle. Sounds like a movie involving Sophia Loren and Clark Gable. Here the tomatoes and lobster are the stars, and the sauce is a third cousin of the French sauce l’americaine. Do your prep, murder your lobster and the rest is pretty easy. While I’m calling for tagliatelle here, another flat pasta such as fettucine or pappardelle will work also. And if you hand cut these yourself, I love you. For the death of the lobster, make it humane. It involves crucifixion on long handled wooden spoon here but you are going to plunge it in boiling water for 8 to 10 minutes. I describe the method in more detail in another recipe http://www.food52.com/recipes/5066_lobster_in_distress_with_lemon_and_thyme. But do it your own way. Now, to work… - pierino

What you will need

1 1/2 pounds Atlantic lobster

7 ounces cherry tomatoes

8 ounces flat pasta; tagliatelle, fettucine, or pappardelle

2 bay leaves

1 shallot, chopped

1 clove garlic, chopped

2 tablespoons butter

1 shot vodka

1 teaspoon red pepper flakes (or more to taste)

Salt and cracked black pepper

½ cup heavy cream

1 tablespoon tomato paste

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