Title: Lasagna sarde with lobster, tomatoes and saffron
 Categories: Molto
      Yield: 4 Servings
 
      2    Spiny lobsters, 1 1/2 pounds
           Each, steamed 10 minutes and
           Cooled
      4 tb Extra virgin olive oil
      1 md Red onion, cut into 1/8-inch
           Julienne
      2    Ribs celery, cut into
    1/4    -inch pieces
      1 md Potato, cut into 1/8-inch
           Dice
      2    Cloves garlic, thinly
           Sliced
    1/2 lb Overripe tomatoes, cut into
    1/2    -inch dice
      1 c  Dry white wine
      1 pn Saffron
      1 lb DeCecco fettucine
    1/2 c  Finely sliced chives
 
  Remove lobster from shells and cut into 1/4-inch pieces.
  
  Bring 6 quarts water to boil and add 2 tablespoons salt.
  
  In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion,
  celery, potato and garlic and saute until golden brown. Add tomatoes,
  wine and saffron and bring to a boil. Lower heat and simmer 1 minute.
  Cook pasta
  
  according to package instructions and drain. Add lobster to tomato
  sauce in pan and toss through. Add hot pasta to pan and add chives.
  Toss to coat and serve immediately.
  
  Yield: 4 servings