2 1 to 2 pound lobsters
1 dash Tabasco
4 tablespoons olive oil
1 dash Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon oregano
1/2 cup minced onion
1/2 teaspoons basil
1/2 cup minced celery
2 each medium, skinned, diced tomatoes
1/2 cup minced green pepper
1/2 cup Marsala
1/4 cup chopped parsley
1/4 cup cooked pasta
1/4 teaspoon black pepper
1/4 cup Parmesan cheese
Boil water in large pan and immerse lobsters to kill them. Remove from water,
lay them on their backs and cut them in half lengthwise with a chef knife.
Remove the intestinal tract that runs down the back of the tail section and the
stomach. Save the tamale and the roe in a separate bowl to add later on.
In a large skillet, place olive oil and garlic.
Cook on high heat until garlic starts to brown. Add the
onions, celery, peppers, parsley, pepper, Tabasco, Worcestershire, oregano and
basil. Cook over medium heat for 4 to 5 minutes then add lobsters split side
Pour the tomatoes, Marsala wine, tamale and roe over
lobsters, cover and cook on medium heat 8 to 10 minutes.
In a large shallow bowl, place 8 ounces of the pasta. Remove
lobsters from pan and place split side up on pasta.
Cover with sauce, sprinkle with parmesan cheese and serve.