must cook everything crimson, for luck…. :glasses-slip::wizard:
to kick it off, i made lobster-tomato-and basil pasta. lobsters are on sale! the farmers’ market is open today! and Sunday is thess‘s birthday! happy birthday thess! this is it….noodles for “straight” and long life….
i have never met her in person but i feel like i’ve known her for all my life. go on, thess celebrate. someday i’ll make you a three-layer chocolate cake, in person, in your new cooker. this time it’s long distance LOBSTERS!
years ago when my ma came over for a visit we took her to an al fresco dining spot by the bay in our little city (the restaurant’s long defunct)…it was memorable for the delectable lobster dish i had, and for the fact that the young
inept inexperienced server spilled cold water on my back…no probs! it was a sweltering hot July day, i was wearing a quick drying linen shirt, and i really truly didn’t mind at all. methought it was terribly funny. the poor girl offered me her size 2 shirt–suffice to say i turned it down because i am double digit sized (never you mind what number….:drunk:)
i added the zucchini shreds for pizzazz but the flavor is much like that splashy first time.
lobster, tomato and basil spaghetti
anchovy butter or plain butter
3-4 cloves of garlic, smashed
2 vine ripened tomatoes, skinned and seeded and chopped
1/2 of zucchini shreds, salted and rinsed
2 stalks of scallions, green parts only, julienned
1/4 cup of dry white wine
fresh basil leaves
2 1 &1/2 lb. “select size” lobsters, steamed/boiled, cooled, then meat extracted
heat up the wok or frying pan and add the [anchovy] butter and olive oil. add the garlic and stir fry until golden brown. add the scallions, tomatoes and zucchini shreds and toss to combine. immediately add the wine and bring up to a rapid boil over high heat then add the basil, lobster meat and spaghetti. season to taste with salt and pepper and turn off the heat and toss to combine everything well. serve immediately! tita Lidia (Bastianich) says no cheese on seafood, but if you’re in a sprinkly mood add some crushed red pepper flakes.
how to peel and seed tomatoes: have ready a bowl of ice and water big enough to hold tomatoes. bring a pot of water to a boil. wash tomatoes and mark “X” on the bottoms with a sharp knife. drop into boiling water for 30 seconds then scoop out and drop into ice water. the skin should easily peel off. cut and remove the seeds.