Tagliatelle With Lobster, Potatoes And Red Onion

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Russet potato - peeled, and (large)
		Cut into 1/4" cubes
1		Red onion - thinly sliced (large)
2		Lobsters - (abt 1 lb ea)
1 cup	237ml	Dry white wine
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1 lb	454g / 16oz	Fresh pasta - rolled to thinnest
		Setting and cut in 1/2" ribbons
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a large saute pan, saute potato cubes and red onions in virgin olive oil until golden brown (about 8 to 10 minutes).

Chop lobster tail in shell into 1/2-inch pieces, cutting the linking tissue between each hard piece of the tail. Remove the claws from the arms and cut the head and body piece in half lenghthwise.

Add all of the lobster pieces to the saute pan and cook over medium heat until starting to redden, about 3 minutes. Add wine and Basic Tomato Sauce, cover and bring to a boil. Uncover, lower heat and simmer, 5 minutes.

Drop pasta into boiling water and cook until al dente (about 1 minute). Drain pasta in colander over sink and toss into lobster pan. Add parsley and stir until well mixed. Pour into warm serving bowls and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5637) - from the TV FOOD NETWORK

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