Christmas Eve. After decades of Lobster Newburg, no such sauce to be found in Manhattan. So. A new recipe. Lobster in a butter sauce over fresh pasta.
1/4 lb. cooked lobster meat from Citarella per person. More is fine. In a large stock pot on medium high, heat 2 – 3 lbs. lobster meat in 1 lb. melted butter, juice of 2 lemons. Add cracked pepper to taste. Serve over fresh pasta and garnish with diced sun-dried tomatoes, whole capers, and dried basil. Buon Natale!
Aragosta v. Astice. It looks like a New England lobster is astice. A warm water langouste appears more aragosta.
After you’ve trimmed the tree, it’s time for a hearty reward. Shell, clean 6-8 large shrimp per person. Dry and set aside in a bowl. In a large deep fry pan, heat 1-2 jars Rao’s or Citarella Arrabbiata sauce depending on how many shrimp. For each jar of sauce, add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir. Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes. Serve over linguine or favorite pasta. Top with spicy fresh mozzarella balls, basil leaves and lemon zest.
You can use any tomato sauce, just add more pepperoncini flakes than you would for Arrabbiata. It’s meant to be spicy hot. Il diavolo!