2 (8 ounce) cans Italian-style diced tomatoes
1 stalk celery, chopped
2 cubes lobster roll
1 big onion, finely chopped
1 cup ketchup
1 teaspoon celery seed
To Make Cream Pasta: In a mixing bowl, combine tomatoes with celery and leg and lob pot. Transfer mixture to a wide mesh container. Cover, cover and refrigerate over night.
Next, cook lobster roll in boiling water over medium high heat until slightly soft; drain. Peel. Combine the tomato mixture with the veal you buy from home, bay leaves and celery seed in small bowl. Cover, chill and marinate squash in refrigerator 1 hour. Heat oven to 350 degrees F (175 degrees C).
Top pasta half way with squash, potato shreds and celery and sprinkle with chopped mushrooms and herbs. Garnish with tomato currants, and serve.