Lasagna Sarde with Lobster, Tomatoes and Saffron
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Ingredients
| 2 (1-1/2 lb. each) | spiny lobsters | | 4 tbsp. | extra-virgin olive oil | | 1 | md. red onion, cut into 1/8-inch julienne | | 2 | celery ribs, cut into 1/4-inch pieces | | 1 | md. potato, cut into 1/8-inch dice | | 2 cloves | garlic, thinly sliced | | 1/2 lb. | over-ripe tomatoes, cut into 1/2-inch dice | | 1 cup | dry white wine | | 1 dash | saffron | | 1 lb. | DeCecco fettucine | | 1/2 cup | finely sliced chives |
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Instructions
Steam the lobsters for 10 minutes and then cool. Remove lobster from shells and cut into 1/4-inch pieces.
Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onion, celery, potato and garlic and sauté until golden-brown. Add tomatoes, wine and saffron and bring to a boil. Lower heat and simmer 1 minute.
Cook pasta according to package instructions and drain. Add lobster to tomato sauce in pan and toss through. Add hot pasta to pan and add chives. Toss to coat and serve immediately.
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