Sometimes the best meals seem to come from an idea that just smacks you in the face.  Case in
point, this meal of Lobster Claws and a pasta.   My wife was stopping by our local fish store for
lunch and on the fresh fish side she notices the fresh Lobster claws, small to medium sized,
were 3 lbs. for $ 15.00.  Enough to feed 3, well that left out my one daughter who's not that fond
of lobster.  Mom thought a few King Crab Legs would satisfy our little non-Lobster eater.  I got
the call and said, just make sure you pick up a  nice lemon, wasn't sure we had any.  Part 2 of
this meal came from simply looking at our flowering pot of rosemary in the kitchen.  Hmmm..
I thought...maybe I'll infuse the steaming water with a sprig, and serve a side pasta  with a sauce
of onions, rosemary and tomatoes. 
Let's start cooking the sauce...contrary to popular belief, there are MANY ways to cook a tomato
pasta sauce. This is one of them...lots of onions slow cooked in olive oil to bring out their
aroma and sweetness, a touch of fresh rosemary (NEVER DRIED), black pepper for spice,
kosher salt, and a can of crushed San Marzano tomatoes.  Start by heating up a pot with 4 tbs. of
olive oil.  Then add 2 medium diced onions, a pinch of salt, and black pepper. Let this simmer
on medium-low for 15 minutes, stirring frequently.  The idea is to "stew" the onions in the oil, not
brown them.  Now add 1 tsp. of finely chopped fresh rosemary...a little goes a LONG way.  Too much
of this herb and you will have a piney flowery pot of potpurri instead of a pasta sauce. Add 2 thinly
sliced garlic cloves, 2 tsp. of chopped Italian flat leaf parsley.  Let this cook for an additional 5
minutes. The oil should be somewhat thick with the translucent onions.

My advice at this time, is to get a hunk of Italian bread and spoon some of this "confit-like" onion
syrup over the bread and eat it before you proceed.  There...good right?  I'm glad you listened to me.
Add to this party in the pot a 28 oz. can of San Marzano Tomatoes that you crushed with your hands.
Let this simmer together, stirring frequently (channeling Henry Hill in GOODFELLAS when he
instructs his brother to keep stirring the sauce, it's important!) for about 20 minutes.  Then serve
this with 1 lb. of the pasta of your choice.  The rosemary goes nicely with a grating of Parmigiano-
Reggiano but I will not call the Culinary Cops if you choose to use Pecorino.


While the sauce was cooking, you will have added 1 cup of water, 1 cup of white wine, a bay leaf,
1/2 lemon, and 1 sprig of rosemary, chile pepper flakes, salt...and bring this to a boil.  Now add
the 3lbs of lobster claws.  Cover, and let this steam for 15 minutes on a low flame.  Shut the
flame and let the claws sit for 5 minutes.


Serve the hot claws with melted butter and lemon slices. And rule of thumb with garnishing, you
should always try to garnish a dish with an ingredient that is part of the preparation.  Lemon on the
claws, a sprig of rosemary on the pasta.
Enjoy this tasty meal some night or day.  It's always a good time for Lobster!