By Chef Nick Stellino

 Ingredients

For the lobster/shrimp stock:

• one lobster about 1-1/2 pounds; save the shell, including the head and claws, after you have pulled off the meat and cut it into cubes of approximately 1 inch each in size.
• one pound of shrimp shelled, and keep the shells for the stock
• ½ lb. of fresh or frozen calamari cut into rings
• 3 tablespoons extra light olive oil
• 5 cloves garlic, cut thick
• 1/4 teaspoon red pepper flakes
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 2 pieces fresh thyme, 3 inch long
• 1/2 cup chopped bacon
• 1 teaspoon of Nick’s Magic Rub (see notes)
• 1/2 cup brandy
• 3 cups chicken stock.
• 2 cups tomato sauce.
• 1 pound of Mezzi Rigatoni or Rigatoni

 

For the pasta with lobster sauce:

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, thickly sliced
• 1/4 teaspoon red pepper flakes
• ½ cup tomato sauce
• 2 teaspoons of Nick’s Magic Rub
• 1-1/2 cups lobster stock

 

Directions

1. After you have removed the lobster meat, cut the shells and claws into 2” pieces.
2. Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute.
3. Add the red pepper flakes, stir, and cook for approximately 1 minute until the garlic starts to brown.
4. Reduce heat to medium.
5. Add the onion, celery, and carrots. Stir well and cook for 2 minutes.
6. Add the thyme, stir, and cook for 1 minute.
7. Add the bacon, stir, and cook for 1 minute
8. Add Nick’s magic rub, stir, and cook for 1 minute.
9. Add the lobster and shrimp shells, stir, and cook for 3 more minutes.
10. Press down on the shells with the cooking spoon to extract the juice.
11. Stir in the brandy and cook for 2 minutes.
12. Pour in the chicken stock and tomato sauce, stir, and cook for 4 minutes.
13. Bring to a boil before reducing the heat. Simmer for 30 minutes.

 

Congratulations! You’ve made lobster stock!

1. Strain the stock and discard the shells. Keep warm while making the sauce.
2. Bring a pot of water to boil and prepare the pasta, Cook for 2 minutes less than designated on the package.(i.e.; if the instructions recommend 10 minutes, cook for 8).
3. While the pasta cooks, make the lobster sauce.
4. Add the oil and garlic to a large nonstick skillet and cook over medium heat for 2 minutes.
5. Add the shrimp, the lobster meat and the calamari rings and cook over medium heat for 3 minutes stirring well, add the tomatoes sauce and add the lobster stock and cook for 3 more minutes over medium heat.
6. Add the pasta stir well and cook for 3 minutes.
7. Serve in individual pasta bowls and top each with extra lobster sauce.

 

Notes

INGREDIENTS FOR MAGIC RUB:

• 1 tablespoon C&H Golden Brown Sugar
• 1 tablespoon of garlic powder
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1 tablespoon onion powder

DIRECTIONS FOR MAGIC RUB:

1. Use this spice rub to flavor your favorite grilled chicken, beef, fish, and pork dishes.
2. Add the ingredients to a bowl and mix thoroughly.
3. Store in an airtight container for later use. The rub will stay fresh for about one week.

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In 1930, immigrant families banded together to create the Italian Sons and Daughters of America (ISDA), now one of the most prominent and financially successful Italian American organizations in the nation. In the last decade, we built a 730,000-strong social media community, grew our not-for-profit fraternal association, ISDA Financial Life, to nearly a half billion dollars in member assets, co-founded the Russo Brothers Italian American Filmmaker Forum (RBIAFF), and launched the fastest-growing Italian American publication (La Nostra Voce).