This recipe was a good one but you must like saffron because the flavor really comes through but in a good way. I saved myself hassle,money, and time by getting lobster tails which were already cooked. But the whole lobster would probably give you more flavor. Enjoy!!!
Ingredients Kosher salt 4 tablespoons extra-virgin olive oil 1 medium red onion, julienne 2 ribs celery, cut into 1/4 inch dice 4 cloves garlic Chopped 1/2 pound overripe tomatoes, chopped 1/4 cup dry white wine Pinch of saffron 1 1/2 pounds fettuccine 1/2 cup chopped fresh chives 2-3 Lobster tails | Directions Heat the olive oil add the onion, celery, and garlic and saute until golden brown, 6 to 7 minutes. Add the tomatoes, wine and saffron and bring to a boil. Lower the heat and simmer 3 minutes. Drop the fettuccine into the boiling water and remove once done, Carefully ladle 1/2 cup of the cooking water into the pan with the sauce. Once you have removed lobster from shell add into sauce( Do not over cook) . Drain the pasta in a colander and dump into the pan with the sauce, add the chives. |