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1
Preheat oven to 400 degrees F.
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2
Bring a deep pot of water to a boil.
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3
Plunge the lobster into the boiling water, head first, and cook for 3 minutes.
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4
Remove from the water and place in an ice bath to stop the cooking.
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5
Carefully halve the lobster lengthwise.
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6
Score the claws with a sharp knife, then the knuckle, to expose the meat.
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7
Discard the innards, if desired.
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8
Lay the lobster on a sheet pan, with the meat facing up and season it with the oil, and salt and freshly ground black pepper, to taste.
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9
Bake in the oven for 15 minutes or until the meat is cooked through.
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10
Place the Crab and Shrimp Pasta in 2 bowls.
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11
Top with 1/2 a lobster and serve.
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12
Place a large pot of water for the pasta over high heat and bring to a boil.
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13
While the water is heating, in a small saucepan sweat the onions, Cajun seasoning, garlic, and shallots in oil over low heat.
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14
Add the tomatoes and cook for 15 to 20 minutes over a very low heat.
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15
While the tomatoes are cooking, boil your pasta until al dente.
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16
Drain and set aside.
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17
Strain the tomato mixture through a fine-meshed sieve, making sure to get all the pulp possible, then transfer this to a saute pan.
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18
Over low heat, add the shrimp and crab.
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19
While stirring, add the butter in small pats until the sauce is a creamy texture.
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20
Add the oregano and basil, then check for seasoning.
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21
Do not let the sauce boil hard or it will break - keep it at a very low simmer.
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22
Add the pasta to the sauce and toss well.
