Name: Pasta with Lobster, Tomatoes and "Herbes de Maquis"
Yield: Serves 6
Ingredients: 1 28-ounce can Italian-style tomatoes, drained, juices reserved; 2 live lobsters (about 1 1/4 pounds each); 3 tablespoons extra-virgin olive oil; 1 medium onion, minced; 2 garlic cloves, minced; 1 tablespoon red wine vinegar; 2 tablespoons minced fresh basil; 1 1/2 teaspoons minced fresh mint; 3/4 teaspoon minced fresh oregano; 3/4 teaspoon minced fresh thyme; 3/4 teaspoon minced fresh rosemary; 1/4 teaspoon cayenne pepper; 1/3 cup whipping cream; 1 pound pasta (such as penne or fettuccine)

The parts of Corsica that are not cultivated or forested are covered with a thick underbrush called the Maquis. It consists of diverse aromatic herbs that make the hillsides white with little flowers in the spring and inspire one of the island's nicknames, "the Scented Isle." A blend of these herbs, called herbes de maquis, is a flavoring for many seafood specialties, including this rich pasta and lobster dish. Many say that the most flavorful lobsters in the Mediterranean come from the waters off Corsica.

For reasons of food safety, it is essential to make the sauce and finish cooking the lobster immediately after the lobster has been boiled.

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