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Joe's Cioppino

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      Title: JOE'S CIOPPINO
 Categories: Soups/stews, Fish seafoo, Fish, Main dish
      Yield: 6 Servings
 
      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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