Spaghetti with Artichoke-Lobster Sauce
Forget the classic method of snipping each leaf, trussing, and then boiling for an hour. Just slice the stem and top, then steam.
Keywords
- Fish & Seafood
- Vegetables
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Chef's knife
- Cutting board
- Steaming apparatus
- Pot
- Tongs
- Spoon
- Whisk
- Mixing bowl
- Colander
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 16 artichokes (baby), rinsed and trimmed to the heart (see instructions below)
- 2 live lobsters, 1 1/2 pounds each, or 2 cups cooked crabmeat
- 1 pound spaghetti
- 1/4 cup olive oil
- Salt
- ground black pepper
- 6 tablespoons lemon juice, from 2 lemons
- 3 tablespoons minced fresh parsley leaves
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