Squid Stuffed with Lobster

• 1 small live lobster, about 1 1/4 pounds (570 g)
• 1/3 cup (40 g) alphabet pasta
• 3 tablespoons tomato sauce
• 2 tablespoons Hellmanns or Best Foods mayonnaise
• Few dashes of Tabasco sauce
• Dash of Pernod or ouzo
• 2 tablespoons chopped fresh flat-leaf parsley
• Salt and pepper
• Olive oil for sauteing and dressing
• 1 1/2 cups (375 ml) water
• 2 tablespoons unsalted butter
• 4 squid, head and body 6 to 7 inches (15 to 18 cm) long (if smaller, use 8 squid), cleaned (see sidebar)
• 3 tablespoons escargot butter (see Whelks with Escargot Butter, page 131)
• 2 tablespoons dried bread crumbs
• 4 handfuls cress or arugula

1. Bring a large pot of salted water to a boil, add the lobster, and cook for 5 minutes.
2. Pull the lobster out of the pot, discard the water, and chill the lobster.
3. Shell the lobster, keeping as much meat as possible.
4. Dice the meat into 1/4-inch (6-mm) cubes, and keep the shells.
5. Set both aside.
6. Bring a small pot of water to a boil, add the pasta, and boil for about 4 minutes, or until shy of al dente.
7. Drain and transfer to a decent-size bowl.
8. Add the lobster meat, tomato sauce, mayo, Tabasco, Pernod, and parsley to the pasta and stir to mix.
9. Season with salt and pepper and set aside.
10. Crush the lobster shells into 1-inch pieces.
11. In a saute pan, saute the shells in a film of olive oil over medium-high heat until the lobster water is gone from the shells.
12. Add the water and unsalted butter and simmer over medium heat for about 20 minutes.
13. Dont let it become dry, but almost dry.
14. You should have about 1/2 cup (125 ml) liquid.
15. Strain the liquid and set aside.
16. Preheat the oven to 425F (220C).
17. Stuff the pasta mixture into the squid tubes, and seal the open end of each tube with a couple of nonmentholated toothpicks.
18. Just stick them right across the opening, pinching the tentacles into the opening.
19. Lay the stuffed beauties side by side in a baking dish or baking pan.
20. It should be a snug fit so the pan is less likely to dry out.
21. Pour the strained lobster juice over them, then top with a few pats of escargot butter and the bread crumbs.
22. Bake for about 15 minutes, or until bubbly.
23. Remove the toothpicks and serve with a handful of olive oildressed cress (greens) on each plate.
24. Wear gloves; many people have contact allergies to squid.
25. Clean the squid in the sink under cold running water.
26. Rip off the head.
27. Its the part from which the legs hang down.
28. Pinch away the beak.
29. Its on the center, nestled among the legs.
30. Slide out the blades.
31. There are two of them, plasticlike, along the inside of the tube.
32. Peel off the dark skin.
33. Rinse the squid well, inside and out, to eliminate all traces of mucus and sand.

live lobster, alphabet pasta, tomato sauce, hellmanns, tabasco sauce, ouzo, flatleaf, salt, olive oil, water, unsalted butter, long, butter, bread crumbs, arugula

Taken from www.epicurious.com/recipes/food/views/squid-stuffed-with-lobster-388858 (may not work)