AL BRONZO® ORECCHIETTE WITH CRAB AND LOBSTER

INGREDIENTS

• 3 lb Barilla Al Bronzo® Orecchiette
• 2 lobsters, whole (1 1/2 lbs each)
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 1/2 cup onions, chopped
• 3 garlic cloves, whole
• 1 cup Marsala wine
• 5 Tbsp extra virgin olive oil
• salt and black pepper to taste
• 2 Tbsp all purpose flour
• 3 Tbsp tomato paste
• 1 cup lump crab
• 1/2 Tbsp Italian parsley, chopped

PREPARATION

1. 1.Place a steaming basket in a large pot. Add 1 inch of water, cover with a lid and bring to a boil. Uncover, place the lobsters inside and cover the pot again. Steam the lobsters for twelve minutes. Alternatively, place a similar pot, ¾ filled with water, and bring to a boil. Season the water with a pinch of sea salt and boil the lobsters for eight minutes.
2. 2.Allow the lobster to cool slightly, then twist off the lobster heads from tails and claws. Discard the shells (from the tail and claws) and fine chop the meat.
3. 3.Separately, with a large knife, rough chop the heads and place them in a small stock over medium heat with 3 Tbsp extra virgin olive oil and sauté the lobster heads along with the diced carrots, celery, garlic, and onion for approximately ten minutes. Add flour and tomato paste and cook for another minute, stirring continuously.
4. 4.Deglaze the pot with the Marsala wine (careful: it may flame) and reduce by half, then cover with 2 quarts of water. Season with salt and pepper and bring to a simmer for approximately forty-five minutes, then strain through a chinois or a fine sieve. Discard the shells and the veggies and reserve the broth. It should yield about two cups.
5. 5.Bring a pot of salted water to a rolling boil and cook the pasta according to directions but drain three minutes early (reserving some cooking water). Bring the lobster broth to a hard boil, stir in the drained orecchiette and finish cooking the pasta over high heat, adding cooking water as needed.
6. 6.Stir in the crab, the sliced lobster tails and claw meat at the last minute so that they reheat but don’t overcook. Finish the dish with remaining olive oil and parsley [optional] before serving.