Lobster Spaghetti Recipe

ingredients

2 lobsters (1.5 pound size)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 tablespoon garlic, chopped
1/8 teaspoon crushed red pepper
1 cup white wine
1/4 cup sherry
6 ounces fresh spinach
3 Roma tomatoes, diced
4 tablespoons cold butter, cut into pieces
sea salt, to taste
pepper, to taste
12 ounces spaghetti, cooked according to package directions

directions

Heat water in a very large stock pot until boiling. Place 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise.

Combine onion, garlic and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry and the halved lobsters. Cover and allow to simmer for 15 minutes. Remove lobster from sauce.

Twist off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body.

Add spinach, tomatoes and butter to sauce. Bring to a boil and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for 5 minutes. Season to taste with salt and pepper.

Coat cooked, drained pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce. Garnish with lobster shells.

nutrition data