Ingredients Jump to Instructions ↓

  1. 1 (1 1/4-pound) live lobster

  2. 2 tablespoons olive oil

  3. 4 large scallops, cut in half

  4. 8 large shrimp, peeled and deveined

  5. Poached Baby Octopus

  6. 8 ounces hot cooked Regine pasta (long macaroni) or spaghetti

  7. Lobster Sauce

  8. Garnishes: sea beans, fennel fronds

Instructions Jump to Ingredients ↑

  1. Cook lobster in boiling salted water 15 minutes. Remove from water; cool slightly. Remove meat from claws. Remove meat from tail, and slice into medallions; chill until ready to use.

  2. Heat olive oil in a large skillet over medium-high heat. Sprinkle scallops and shrimp with salt and pepper; sauté 2 minutes on each side. Add Poached Baby Octopus and lobster; cook 1 minute or until heated through, adding more oil if necessary.

  3. Combine seafood mixture and pasta, and divide among 4 plates. Spoon Lobster Sauce on and around pasta. Garnish, if desired.


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