Sauteed Pasta and Lobster

Pasta and seafood go hand-in-hand. This lobster recipe looks complicated, but it really isn't that difficult. Just think about how yummy the final product will be!

Ingredients

• 4 (1- to 1 1/4-lb) live lobsters
  
• 1/2 cup dry white wine
  
• 1/4 teaspoon crumbled saffron
  
• 6 tablespoons olive oil
  
• 1 large onion, sliced
  
• 1 bay leaf
  
• 1 1/2 lb vine-ripened tomatoes, peeled, seeded, and coarsely chopped
  
• 2 garlic cloves, chopped
  
• 1 lb angel's hair pasta nests or fideos coils, broken in half, or capellini, broken into 2-inch lengths
  
• 2 tablespoons chopped fresh flat-leaf parsley

Directions
Prepare lobsters:
Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.
When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered.
Make stock:
Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 8 cups, about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids.
Make sofregit:
While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf.
Cook pasta:Preheat oven to 400°F. Heat 1 tablespoon oil in a cassola or an oven proof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch. When all of pasta is browned, return to pan and stir in sofregit and 4 cups stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). Reserve remaining stock for another use. Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. Stir in reserved lobster and season with salt and pepper. Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. Stir in parsley
Source:Pasta

Baked Ziti with Shrimp & Scallops

This phenomenal pasta recipe uses two great seafoods. Remember when shopping for Sea Scallops to search for the "Dry Scallops"! No one likes the taste of chemicals in their seafood!

Ingredients

• 8 ounces uncooked ziti (short tube-shaped pasta)
  
• 1/2 cup hot water
  
• 1 (12-ounce) bottle roasted red bell peppers, drained
  
• 1 (8-ounce) block fat-free cream cheese, softened
  
• 1 tablespoon olive oil
  
• 1/8 teaspoon salt
  
• 8 ounces large shrimp, peeled, deveined, and chopped
  
• 8 ounces sea scallops
  
• 4 garlic cloves, minced
  
• 1 tablespoon chopped fresh parsley
  
• Cooking spray
  
• 3/4 cup (3 ounces) shredded sharp provolone cheese

Directions
Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.
Source:Ziti