About a year ago I ate a fabulous dinner of lobster and squid ink pasta in the heart of Venice. Thanks to a tour guide, who said that it was his favorite traditional Venetian dish, I ordered it at Le Magazin, a restaurant not far from our hotel. This dish requires a whole cold water lobster for maximum presentation and flavor; however, you can dispense with it and use only the meat.
The first time I tried to recreate the recipe, it didn’t taste quite right. Last summer, with Maine lobsters on sale and my garden brimming with fresh grape tomatoes, I decided to give it another go. I used dried squid ink spaghetti, although any long black pasta will do. If you can’t bring yourself to eat squid ink pasta, substitute regular spaghetti or linguine for a less dramatic but still delicious dish.
