Name: Sauteed Pasta with Lobster
Yield: Makes 6 servings
Ingredients: 4 (1- to 1 1/4-pound) live lobsters; 1/2 cup dry white wine; 1/4 teaspoon crumbled saffron; 6 tablespoons olive oil; 1 large onion, sliced; 1 bay leaf; 1 1/2 pound vine-ripened tomatoes, peeled, seeded, and coarsely chopped; 2 garlic cloves, chopped; 1 pound angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths; 2 tablespoons chopped fresh flat-leaf parsley

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Sauteed Pasta with LobsterBeatriz Da Costa

(Arrossejat de Fideus amb Llagosta)

This Catalan specialty could be described as a pasta cooked like a rice dish. Arrossejat is Catalan for "golden" and refers to the technique of sautéing noodles in oil until golden brown before simmering them in fish stock. The dish is usually prepared in a glazed earthenware casserole known as a cassola, but you can substitute an ovenproof skillet or saut0an with great results.

The base of our intensely flavored dish is a sofregit~©on slow-cooked with tomatoes and often garlic and herbs'% foundation for almost every sauce and stewed dish in the region's cooking.

Active time: 1 1/2 hr Start to finish: 2 hr

Cooks' notes:

•Lobster and stock may be prepared 1 day ahead, cooled completely, then chilled, covered.
•Leftover stock, which is wonderful for lobster bisque or as a base for a sauce armoricaine, keeps, frozen, 3 months. •Aïfregit can be made 1 day ahead and chilled, covered.

Recipe notes

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