Recipe - Joes Cioppino

1 Rock lobster
6 Alaskan king crab legs
6 lg Shrimp
1 Onion; cut or sliced up
1 Garlic clove; minced
2 tablespoon Oil
1 tablespoon Chopped parsley
3 tablespoon Pine nuts
16 ounce Tomato sauce
10 One half ounce Tomato puree
2 cup Water
Salt; pepper
2 tablespoon Raisins
1 pound Spaghetti

Clean lobster, remove tomalley and set aside. Do not shell tail. Cut
lobster tail through shell in halves lengthwise, then crosswise. Rinse.
Clean and crack crab legs. Shell and devein shrimp. Cook onion and garlic
in oil until golden brown. Add lobster tomalley, parsley and pine nuts.
Cook, stirring now and then, until nuts are lightly browned. Place lobster,
meat side down, in onion mixture and cook 3 minutes. Add crab legs, shrimp,
tomato sauce, tomato puree and water and season to taste with salt and
pepper. Bring to boil. Add raisins and simmer 1 hour. Just before serving,
cook spaghetti al dente and drain. Strain sauce and serve with spaghetti.
Serve shellfish separately.

Note: Whole lobster must be used to obtain tomalley, the greyishgreen
substance located in the body portion of the lobster.

Makes 6 to 8 servings (C) 1992 The Los Angeles Times

Posted to MMRecipes Digest V4 #072 by "William E. Webster"
thelma@pipeline.com on Mar 11, 1997