-
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.
