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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.



  • 2 teaspoons salt
  • 2 pounds lobster meat
  • 1 cup herb oil (recipe follows)
  • 1 onion, diced
  • 1 tablespoon chopped garlic (about 4 cloves)
  • 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
  • 1 pound blanched broccoli raab
  • 4 strips cooked bacon, crumbled
  • Salt and pepper, to taste
  • 2 pounds campanelle pasta, or fettuccini if preferred
  • 2 tomatoes, peeled, seeded and chopped into 1/4-inch squares (see note)
  • Grated Parmigiano-Reggiano, for garnish

Herb Oil

  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 sprig fresh rosemary, minced
  • 1 cup olive oil


  1. Campanelle: 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