LUIGI PETTI'S Maine Lobster Fra Diavolo
A delicious dish by Chef Gregory Orendorff

Ingredients
2 1 & 1/4 lb Maine lobsters
12 large shrimp
2 large tomatoes
2 garlic cloves
fresh basil
extra virgin olive oil
salt & pepper to taste
linguine for two

Steam fresh Maine lobsters for 5 minutes. Meanwhile, shell and devein shrimp. SautŽ shrimp in olive oil with chopped tomatoes, fresh chopped basil and crushed garlic cloves until just pink and done. Season with salt and pepper to taste. Cook linguine until al dente. Split lobsters down middle and place over bed of linguine. Arrange shrimp in center and pour marinara sauce over. Garnish plate with raddichio, sliced lemon, chopped parsley and garlic bread.

Serves 2