Spicy lobster Bolognese from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • chawkins on May 23, 2013

    Quite a bit of work but well worth the effort. I halved the recipe, used a 1.45 lb lobster, and used whole wheat linguine instead of spaghetti. After simmering the lobster stock for 45 minutes, I wound up with 2 cups of stock, doubled what BL said should be left. I went ahead with the rest of the recipe using all the stock to make the sauce and I cooked 6oz of pasta instead of the 4 oz called for (my husband is a hearty eater), and there was just the right amount of sauce for the pasta. Will make again next time lobster is on sale.

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