Here’s one of the best things I tasted during my recent journey through the Florida Keys. The recipe is a favorite at Sundowners on Key Largo, where the Upper Keys start blending into the Everglades.
20 large shrimp, peeled and deveined with the tails removed
2 fresh Florida lobster tails, removed from their shells, and cut into large chunks
½ pound jumbo lump crab meat
2 tomatoes, diced
6 scallions, diced
6-8 fresh Key limes, juiced
4 tablespoons lightly salted butter
5 dashes Tabasco sauce (add more or less to taste)
¼ cup white wine
4 cloves fresh garlic, chopped
1 pound penne pasta
Fresh grated parmesan cheese
Salt and pepper to taste
In a large pot, begin to boil water for pasta. In a large sauté pan, add butter, garlic, Key lime juice (to taste), white wine and Tabasco sauce, and stir over medium heat until butter has melted. Add pasta to boiling water and begin to cook until al dente (see instructions on package, should take approximately 12 minutes). Add lobster tail to butter mixture and sauté for 3 -4 minutes until lobster chunks have begun to turn white. Add shrimp and tomatoes and sauté until shrimp and lobster are just done. Add salt and pepper to taste. Do not overcook. Add jumbo lump crab and scallions, stir gently so as to not break up the jumbo lump crab pieces, and remove from heat. Strain pasta. In a large bowl, place hot pasta, and contents of sauté pan. Toss well and top with parmesan cheese. Serves 4.