Red Extravaganza – Lobster Frannie’s Way

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When Frannie called to invite my parents and I to dinner all he had to say was, “Hello John,” and my immediate response was, “We’d love to, when and what time?”

Dinner at cousin Frannie’s house is always a phenomenal treat especially when he is making the old family recipe, Lobster in tomato sauce, a dish he has made for my parents and me a few luscious times before. This brilliantly red extravaganza is one of his specialties and it is quite frankly earth shatteringly and outrageously delicious. Upon first bite of this masterpiece I always become instantly happy I’m related to Frannie, and not only that, any person who murders lobsters for family members is aces in my book.

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Frannie doesn’t mess around here, he uses fat lobsters with claws big enough to snap your head off, San Marzano Tomatoes, virgin olive oil, red hot pepper flakes and garlic. It’s a straight forward recipe, simple and pure and worth the shirt I ruined eating it even though Frannie, who could write a book on thoughtfulness, provided bibs. But bib or not, I became so darn excited when I ate this that I wanted to dive head first into the tomato sauce–another shirt ruined means squat to me; you should see what I look like after I eat a whale.

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We started off with cocktails and an exciting antipasto that consisted of tonno, provolone cheese, artichoke hearts, red roasted peppers, olives, prosciutto and fresh Italian bread and as we devoured all that, the sweet smell of the lobsters simmering in their tomato bath perfumed the house and made me salivate with anticipation as we started eating a hearty Greek Salad.

When the platter of lobsters and a big bowl of linguini were presented on the table, they looked so darn pretty one would find it hard delve in and ruin such a divine vision, but not me, I snatched my lobster and got cracking and twirling.

Here is how Frannie did it,

In a large pot heat olive oil and garlic, rinse lobsters under cold water, and toss them into the hot oil and cover until the lobsters are diseased, say a quick prayer and then add enough San Marzano Tomatoes to cover the lobsters, a few pinches of red peppers flakes and simmer until the lobsters become a deep beautiful red. Serve over linguini.

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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20 Responses to Red Extravaganza – Lobster Frannie’s Way

  1. This might be the best thing I’ve ever read. I want this right now.

    Like

  2. bitsofnice says:

    I’m drooling right now! This looks soooo good.

    Like

  3. bitsofnice says:

    I’m drooling right now! This looks soooo good.

    Like

  4. Maryanne Jago says:

    Dear Frannie,
    I love lobster..just saying….yummy

    Like

  5. I think Frannie is one of my long lost relatives … yes, I’ll have lobster! 🙂 Great post!

    Like

  6. competentkitchen says:

    Reblogged this on Incompetent Kitchen and commented:
    I usually prefer not to cook lobsters myself. Granted, I love to eat them–but I fill turn their head away from my view when I eat them. I have always done this and I do not know why. It’s not a bad thing to have a connection to your food, but I have a hard time bringing myself to cook these tasty creatures. This is a fear I need to rid myself of.

    Like

  7. http://ronitpenso.wordpress.com/ says:

    It sure looks like it’s a dish that justifies ruining a good shirt for… 🙂

    Like

  8. Well I certainly can not be more pleased to have found your blog today! I can tell I am going to spend quite a bit of time studying your recipes. And your story telling! You have such a way with words to keep your readers interested to the last period. 🙂

    Like

  9. kcupreview says:

    Does cousin Frannie ship fedex? hehe Man that looks good!

    Like

  10. Cupcake says:

    Baby, you are killing meeeeeee.

    Like

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