Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Rock lobster |
| 6 \N | Alaskan king crab legs |
| 6 larges | Shrimp |
| 1 \N | Onion; sliced |
| 1 \N | Garlic clove; minced |
| 2 tablespoons | Oil |
| 1 tablespoon | Chopped parsley |
| 3 tablespoons | Pine nuts |
| 16 ounces | Tomato sauce |
| 10½ ounce | Tomato puree |
| 2 cups | Water |
| \N \N | Salt; pepper |
| 2 tablespoons | Raisins |
| 1 pounds | 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