La Bussola’s Lobster al Diavolo

by Suzanne Heron.

In a large skillet, saute 1/2 cup each of thinly minced celery, shallots & carrots; 1/4 cup diced red bell pepper; 1 tsp minced fresh hot chile peppers (or to taste) & 2 minced garlic cloves, over medium for 5 minutes. Add the cooked meat from a 1.2 kg lobster (in 2 chunks). Add 3 Icelandic scampi and 3 Jumbo prawns, butterflied in half and cleaned, and set pan aside. Place 12 fresh clams & 12 fresh mussels in another skillet, fill half way with water, add 1/2 squeezed lemon and steam 5-7 minutes until just open. Drain, check for sand, discard non-open ones and add the rest to the lobster. Place back on heat and add 1/2 cup dry white wine, 1/4 cup diced Italian parsley, 1 tsp salt, 1/4 tsp oregano, 1 tsp ground pepper, 1 tsp dry chile flakes & 500 gm canned Italian cherry tomatoes. Stir, cover and cook 10-15 minutes. Lower to simmer while pasta cooks. Cook a package of linguini in a large pot of boiling water with 1 Tbsp salt to al dente. Drain, add to serving bowl, place mixed seafood and sauce on top, and enjoy with a light red Beaujolais or Valpolicella; or a Gewürztraminer or Riesling.

Chef Lauretta Coccaro, La Bussola, 1451 Ellis St, Kelowna, 250-763-3110.