Title: Spaghetti with lobster & mussels *jb
 Categories: Main dish, Shellfish, Pasta
      Yield: 12 Servings
 
      1 c  Dry white wine
      1 c  Water
      2    Live (1 1/2-pound) lobsters
      1 lb Spaghetti
      4 c  Spicy tomato sauce
      1 lb Mussels (preferably
           -cultivated), scrubbed well
           -and beards pulled off
      2 tb Minced fresh parsley leaves
           -(wash and dry before
           -mincing)
 
  In a large kettle bring wine and water to a boil. Add lobsters and
  cook, covered, 3 minutes. (They will be partially cooked.) Transfer
  lobsters with tongs to a large bowl and boil cooking liquid until
  reduced to about 1/3 cup.
  
  Twist off claws and with flat side of a heavy knife crack claws on one
  side. Cut off tails and cut each tail crosswise into 4 pieces, cutting
  through shell and discarding dark intestinal vein. Halve body
  sections and discard head sacs. Reserve tomalley and any roe if
  desired. Lobsters may be prepared up to this point 4 hours ahead and
  chilled, covered.
  
  In a 6-quart kettle bring 5 quarts salted water to a boil for
  spaghetti.
  
  In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid,
  and reserved tomalley and roe if using to a simmer, whisking. Add
  claws and bodies and simmer, covered, 5 minutes, or until claw meat
  is just cooked through. Transfer claws with tongs to large bowl and
  keep warm, covered.
  
  Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or
  until just cooked through. Transfer tail pieces with tongs to bowl
  and keep warm, covered. Remove and discard lobster bodies.
  
  Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking
  mussels every minute or so and transferring as opened with tongs to
  bowl. Keep mussels warm, covered. (Discard any mussels that are
  unopened after 8 minutes.) Season sauce with salt and pepper and keep
  warm, covered.
  
  While seafood is cooking, cook spaghetti in boiling water until al
  dente and drain in a colander. Add spaghetti, lobster, and mussels to
  sauce and heat over moderate heat until heated through, stirring and
  tossing mixture until spaghetti is coated well with sauce.
  
  Transfer spaghetti and seafood to a large platter and sprinkle with
  parsley.
  
  Serves 12.
  
  Gourmet December 1996