Lidia Bastianich's Paccheri with Lobster Brodetto

1. Stage

Cut off lobster claws and tails at body junctures (joints). Dredge exposed meat lightly in flour, shaking off excess.

2. Stage

In a large skillet over medium heat, heat vegetable oil just short of smoking point, add lobster tails, meat side-down, and sauté about 2 minutes, until golden brown. Set tails aside.

3. Stage

In a large nonreactive saucepan or small stockpot, sauté onions in 1/3 cup of the olive oil until translucent, 3-4 minutes. Add shallots and cook additional minute. Add lobster bodies, stir, and cook 5 minutes. Stir in tomato paste and cook over medium heat additional 5 minutes. Combine vinegar with hot water, add to pan, and bring to a full boil. Add salt, bring to boil, and cook 3 minutes.

4. Stage

Remove lobster bodies with tongs, allowing all interior juices to drain back into sauce. Plate the bodies on a platter in the center of the table.

5. Stage

Add claws to the pot, cook 7 minutes, and add reserved tails and remaining olive oil.

6. Stage

Meanwhile, add 1 pound of paccheri (large tube pasta that will retain some of the sauce) to a large pot of boiling water.

7. Stage

Continue to cook sauce 3-5 minutes longer over high heat, skimming off all surface foam. Remove tails and claws, and keep warm under aluminum foil. Boil sauce briefly to affect a slight reduction and concentration of the flavors. Add hot pepper flakes.

8. Stage

About 3-4 minutes prior to the pasta being al dente (paccheri usually takes between 12 and 18 minutes, depending on the brand), remove pasta with a slotted spoon, and add to the simmering lobster brodetto. At Felidia, we serve the paccheri with a good deal of the brodetto, making it somewhat "soupy." Garnish with parsley.