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.
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.
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.