Fettuccine With Lobster, Tomatoes and Saffron

• 3 2 -pound spiny lobsters, steamed 10 minutes and cooled (may sub 4 1/2 pounds Maine lobsters)
• Kosher salt
• 4 tablespoons extra-virgin olive oil
• 1 medium red onion, cut into 1/8 inch julienne
• 2 ribs celery, cut into 1/4 inch dice
• 2 medium waxy potatoes, cut into 1/8 inch dice
• 4 cloves garlic, thinly sliced
• 1/2 pound overripe tomatoes, cut into 1/2 inch dice with juices
• 1/4 cup dry white wine
• Pinch of saffron
• 1 1/2 pounds fettuccine
• 1/2 cup chopped fresh chives
• Remove the lobster meat from the shells and cut into 1/4-inch pieces.

1. Bring 8 quarts water to a boil in a large spaghetti pot and add 2 tablespoons salt.
2. In a 14-inch saute pan, heat the olive oil until smoking.
3. Add the onion, celery, potatoes and garlic and saute until golden brown, 6 to 7 minutes.
4. Add the tomatoes, wine and saffron and bring to a boil.
5. Lower the heat and simmer 3 minutes.
6. Drop the fettuccine into the boiling water and cook to one minute less than the package instructions.
7. Just before it is done, carefully ladle 1/2 cup of the cooking water into the pan with the sauce.
8. Add the lobster to the tomato sauce in the pan and toss through.
9. Drain the pasta in a colander and dump into the pan with the sauce, add the chives and toss over medium heat about 30 seconds until nicely coated.
10. Pour into a heated bowl and serve.
11. Photograph by David Malosh

lobsters, kosher salt, extravirgin olive oil, red onion, celery, potatoes, garlic, tomatoes, white wine, saffron, fettuccine, fresh chives, lobster

Taken from www.foodnetwork.com/recipes/mario-batali/fettuccine-with-lobster-tomatoes-and-saffron-recipe.html (may not work)