Campanelle is a dry pasta, shaped like 1-inch or so curls (similar to Bugles
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.
2 teaspoons salt
2 pounds lobster meat
cup herb oil (recipe follows)
1 onion, diced
1 tablespoon chopped garlic (about
1 jalapeno pepper, sliced into rounds or minced
1/3 cup oil-packed
sun-dried tomatoes, cut into thin strips
1/3 cup pitted imported olives
pound blanched broccoli raab
4 strips cooked bacon, crumbled
Salt and pepper,
2 pounds campanelle pasta, or fettuccini if preferred
peeled, seeded and chopped into 1/4-inch squares (see note)
1 tablespoon butter
1 shallot, minced
fresh rosemary, minced
1 cup olive oil
Place a colander in the sink and ready a large bowl of ice water.
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.
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.
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.
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
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.
Combine shallots with rosemary and olive oil. Let sit overnight.