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  Recipe Home » Soups » Joe's Cioppino
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  Joe's Cioppino
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 234
Ingredients:
1 Rock lobster
6 Alaskan king crab legs
6 large Shrimp
1 Onion, sliced
1 Garlic clove, minced
2 tbsp Oil
1 tbsp Chopped parsley
3 tbsp Pine nuts
16 oz Tomato sauce
10 1/2 oz Tomato puree
2 cup Water
Salt, pepper
2 tbsp Raisins
1 lb Spaghetti
Instructions:
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
greyish-green substance located in the body portion of the lobster.

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