My grandmother never made anything pink. Certainly not her sauce. This dish has a more northern Italian influence. We rarely ever ate lobster in our house either. Well, until Arthur came into the family. Arthur was from the Coney Island section of Brooklyn. He was dating my sister Annette for quite some time. My mother figured since Arthur came from Coney Island he must be a connoisseur of seafood. I know he liked seafood. And that is all my mother had to know.
My mother cooked meals for Arthur that were fit for a king. And we got to eat those delicious meals as well. That might have been the first time I ever ate lobster in my life. Arthur would come over for dinner every Friday. Back then we never ate meat on Friday so my mother would make a seafood spectacular that made Arthur feel like he never left Lundy’s of Sheepshead Bay.
I would anticipate each meal when Fridays rolled along. Lobster fra Diavolo, Shrimp Scampi, Soft Shell Crab, Fish Oregenato, Baked Clams, Frutti di Mare, a virtual cornucopia of seafood delights. I have to say, those Friday meals with Arthur made me a seafood lover for a life time. And I learned to cook those meals watching my mother. Anything from the ocean was fine with me. And as far as Arthur was concerned, any family that cooked this well couldn’t be all that bad.
The seafood feasts ended when my sister and Arthur got married. My sister would not touch a fish. Arthur learned to like turkey roll.
Fettucine with Pink Lobster Sauce
- 2 (1 1/4 pound each) live lobsters
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, crushed but left whole
- 1/4 to 1/2 teaspoon dried red pepper flakes to taste
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1 – 28 ounce can plumb tomatoes, crushed with masher
- 1 pound fettucine
- 1/4 cup grated pecorino Romano Cheese
- 3 tablespoons of chopped fresh parsley
Fill a large pot with water. Bring the water to a boil. Do not remove the rubber bands from the live lobster. Rinse the lobster quickly. For those who are concerned about killing a live lobster, this might make you feel better. Research indicates the lobster has no central nervous system or cerebral cortex to register stimuli, thus the creature mostly likely can feel no pain. If you put the lobster into the boiling water head first slowly this should kill it pretty much instantly and prevent the tail from thrashing. Immediately cover the pot and cook the lobster for 9 minutes over high heat covered. Remove the lobster to cool and reserve the water for cooking the pasta. Add 1 tablespoon of salt to the lobster water.
When the lobster has cooled remove the meat from the shells and chop into coarse pieces. Set aside.
In a large saute pan, cook the garlic and red pepper in olive oil and butter until the garlic is just turned golden. Remove the garlic from the pan and discard. If you left the pieces large this should be easy to do.
Add the wine to the pan and cook down a minute or two. Add the crushed tomatoes and stir well. Cook for about 15 minutes on medium high heat. Add the pasta to the boiling water about now and cook till the fettucine is al dente.
Add the heavy cream and cook over low heat about 5 minutes. Add salt to taste.
Remove the pan from the heat and stir in the lobster meat. Drain the pasta and add the cooked pasta to the sauce and heat for about 2 minutes. Take off the heat and sprinkle on the grated Pecorino Romano cheese and chopped parsley.