Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Rock lobster
6 Alaskan king crab legs
6 lg Shrimp
1 Onion; sliced
1 Garlic clove; minced
2 tb Oil
1 tb Chopped parsley
3 tb Pine nuts
16 oz Tomato sauce
10 1/2 oz Tomato puree
2 c Water
Salt; pepper
2 tb Raisins
1 lb Spaghetti

Clean lobster, remove tomalley and set aside. Do not shell tail. Cut
lobster tail through shell in halves lengthwise, then crosswise.
Rinse. Clean and crack crab legs. Shell and devein shrimp. Cook onion
and garlic in oil until golden brown. Add lobster tomalley, parsley
and pine nuts. Cook, stirring now and then, until nuts are lightly
browned. Place lobster, meat side down, in onion mixture and cook 3
minutes. Add crab legs, shrimp, tomato sauce, tomato puree and water
and season to taste with salt and pepper. Bring to boil. Add raisins
and simmer 1 hour. Just before serving, cook spaghetti al dente and
drain. Strain sauce and serve with spaghetti. Serve shellfish
separately.

Note: Whole lobster must be used to obtain tomalley, the
greyish-green substance located in the body portion of the lobster.

Makes 6 to 8 servings (C) 1992 The Los Angeles Times

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