| 1 | In a large kettle bring wine and water to a boil. |
| 2 | Add lobsters and cook, covered, 3 minutes. |
| 3 | (they will be partially cooked). |
| 4 | Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup. |
| 5 | twist off claws and with flat side of a heavy knife crack claws on one side. |
| 6 | Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein. |
| 7 | Halve body sections and discard head sacs. |
| 8 | Reserve tomalley and any roe if desired. |
| 9 | Lobsters may be prepared up to this point 4 hours ahead and chilled, covered. |
| 10 | in a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti. |
| 11 | in a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. |
| 12 | Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through. |
| 13 | Transfer claws with tongs to large bowl and keep warm, covered. |
| 14 | add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through. |
| 15 | Transfer tail pieces with tongs to bowl and keep warm, covered. |
| 16 | Remove and discard lobster bodies. |
| 17 | add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl. |
| 18 | Keep mussels warm, covered. |
| 19 | (discard any mussels that are unopened after 8 minutes). |
| 20 | Season sauce with salt and pepper and keep warm, covered. |
| 21 | while seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander. |
| 22 | Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce. |
| 23 | transfer spaghetti and seafood to a large platter and sprinkle with parsley. |
| 24 | serves 12. |
| 25 | gourmet december 1996 |
