How about a cioppino of sorts? Take the lobster and boil, steam, grill, or whatever to get your lobster meat. A stock made from the shells and such would be a nice touch.
Take 2 - 3 links of italian sausage and remove from the casing, maybe 3/4 of a pound bulk - sweet, hot, mild, your preference. Brown in a large pot. Add a green bell pepper and smallish onion, coarsely diced. Mince a clove or two of garlic, throw it in. When the meat is browned and the veggies are softened, put in two 14 ounce cans of diced tomato. Add half a teaspoon each of oregano and basil, a healthy pinch of salt and a dash of sugar. If desired, a half cup of red wine would not be amiss, as well as maybe a cup of the lobster stock. Simmer for 15 - 20 minutes.
Add the lobster bits, a splash of worcestershire sauce, stir it all up, get it hot and serve.
mjb. |