Print Recipe

Jack Fry's Lobster Campanelle

Campanelle is a dry pasta, shaped like 1-inch or so curls (similar to Bugles snacks).

Broccoli raab is a leafy, green plant that looks like a cross between Swiss chard and broccoli. It has large leaves and small broccoli florets.

Recipe Ingredients

Campanelle

Herb Oil

Method

  1. Place a colander in the sink and ready a large bowl of ice water.
  2. Bring 2 to 3 quarts of water with 2 teaspoons salt to a rolling boil in a large pot set over medium-high heat. Add lobster and cook only 3 minutes. Immediately drain lobster in the colander and plunge into the ice water (this stops the lobster from overcooking). Set aside.
  3. Heat a large, heavy-bottomed sauté pan over medium-high heat. Add 1/2 cup Herb Oil, onions, garlic and jalapenos. Cook until onions turn opaque and have brown edges, 3 to 5 minutes. Add sun-dried tomatoes, olives, broccoli raab, bacon and salt and pepper to taste. Reduce heat to medium or medium-low and cook until all is heated thoroughly, about 5 minutes. Add lobster and cook over low heat until meat is warmed. Be careful not to overcook.
  4. Meanwhile, cook pasta according to package directions. Drain and toss pasta with remaining 1/2 cup Herb Oil. Add lobster mixture, tomatoes and more salt and pepper if desired. Garnish with Parmigiano-Reggiano.
  5. To peel and seed tomatoes: Bring a large pot of water to boil. Drop in tomatoes and cook 1 minute. Rinse thoroughly under cold tap water, or in ice water. Remove cores. Skin will peel off easily. Halve tomatoes horizontally, so the interior looks like a wagon wheel. With your fingers, scoop the seeds from each exposed pocket of juice.
  6. Herb oil: Melt butter in a small skillet over medium-low heat. Add shallots and cook until pieces are very fragrant and limp, about 3 minutes.
  7. Combine shallots with rosemary and olive oil. Let sit overnight.

Serves 4 generously.

Source: Jack Fry's, Louisville, Kentucky


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.