Recipes for Maine lobster as quick, easy as takeout

BANGOR – No time to cook, you say? Before you call out for another pizza, consider preparing a delicious Maine lobster dish in less than 20 minutes. If you have enough time to boil water for noodles, then you have more than enough time to prepare Maine Lobster Fra Diavlo, a marinara-over-pasta extravaganza. You can purchase cooked lobster meat at most supermarkets, either frozen or pasteurized, which is the secret to making this meal a snap.

Looking for something a little richer? Try Lobster in Whiskey Cream Sauce over toast, noodles or rice. This recipe is also quick and easy to prepare and is head and shoulders above anything you could get out of a takeout box! Take the time – all 20 minutes – to enjoy a home-cooked meal that requires minimum effort and delivers maximum enjoyment.

Lobster is one of the healthiest and leanest proteins available. It is leaner than pork, beef and even light-meat chicken, plus it contains Omega-3 fatty acids. According to the American Medical Association, an intake of 5.5 grams of Omega-3 fatty acids per month was associated with a 50 percent reduction in the risk of primary cardiac arrest.

For additional recipes, send a self-addressed, stamped, business-size envelope to: “Quick & Easy Lobster,” Maine Lobster Promotion Council, 382 Harlow St., Bangor, Maine 04401. You’ll also find information, from delicious recipes and cooking tips to nutritional facts and information on the council’s Web site: www.mainelobsterpromo.com .

Lobster Fra Diavlo

(serves 4)

4 11/2 lb. Maine lobsters

3 ounces olive oil

1 tablespoon minced garlic

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 teaspoon white pepper

1/4 teaspoon crushed red pepper

3-4 dashes Tabasco sauce

24 ounces marinara sauce

1/2 cup dry red wine

4 servings of pasta

Method: Boil Maine lobster, cool, pick all lobster meat out of body and claws. Set aside. In a saute pan heat oil and garlic at medium heat. Cook just enough to heat garlic slightly (about 30 seconds). Add lobster and all of the spices. Cook at a medium heat for 1-2 minutes. Add marinara sauce and red wine. Bring to a boil, then let simmer 3-4 minutes. Taste and adjust seasonings if necessary. Serve over pasta. Recommended wines: Borghi D’elsa Chianti or Foppiano Petit Syrah

– Recipe courtesy of David Pickering, former owner of Jasmine’s Restaurant, Orono.