Ingredients
2 1-2lb. lobsters
1 dash tabasco
4 tbsp. olive oil
1 dash Worcestershire sauce
2 tsp. minced garlic
1/2 tsp. oregano
1/2 cup minced onion
1/2 tsp. basil
1/2 cup minced celery
2 each medium, skinned, diced tomatoes
1/2 cup minced green pepper
1/2 cup marsala
1/4 cup chopped parsley
1/4 cup cooked pasta
1/4 tsp. black pepper
1/4 cup parmesan cheese
Instructions :
1. Boil water in large pan and immerse the lobsters. Remove from water, lay them on theirbacks and cut them in half lengthwise with a chef knife. Remove the intestinal tract that runs down the back of the tail section and the stomach. Save the tamalley and the roe in a separate bowl to add later on.
2. In a large skillet, place the olive oil and the garlic. Cook on high heat until the garlic starts to caramelize. Add the onions, the celery, the peppers, the parsley, the pepper, the tabasco, the Worcestershire sauce, the oregano and the basil. Cook over medium heat for about 5 minutes. Then add the lobsters split side down. Pour the tomatoes, the marsala wine, the tomalley and the roe over lobsters. Cover and cook on medium heat for about 8 minutes.
3. In a large shallow bowl, place 8 oz. of the pasta. Remove the lobsters from the pan and place split side up on the pasta. Cover with sauce and sprinkle with parmesan cheese.