Spaghetti with Lobster in Tomato Sauce
Ingredients:
2 lobsters (1-1.5 lbs each)
12 oz spaghetti
1 tbsp olive oil
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1/4 cup tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Fresh lemon (for garnish)
Parmesan cheese (optional)
Instructions:
Cook the Lobster:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red and the meat is cooked through. Remove the lobsters, and when they’re cool enough to handle, split them in half and remove the meat from the shell. Set aside the lobster meat.
Prepare the Sauce:
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant (about 1 minute).
Add the diced tomatoes, tomato paste, oregano, basil, and red pepper flakes. Stir to combine.
Let the sauce simmer on low heat for about 10 minutes, allowing it to thicken and develop flavor. Season with salt and pepper to taste.
Cook the Spaghetti:
While the sauce is simmering, cook the spaghetti in a pot of salted boiling water according to package instructions until al dente (about 9-10 minutes).
Drain the spaghetti, reserving a small cup of pasta water for later if needed.
Combine the Pasta and Sauce:
Toss the cooked spaghetti in the tomato sauce until fully coated. Add a splash of reserved pasta water if the sauce needs to loosen up.
Stir in fresh parsley for a burst of color and flavor.
Serve:
Plate the spaghetti and top with the lobster meat, placing it in the center or around the pasta.
Garnish with fresh lemon wedges and, if desired, a sprinkle of grated Parmesan cheese.
Enjoy!
This dish pairs beautifully with a light white wine and a side of fresh, crusty bread. Enjoy the flavors of the sea paired with the rich, herby tomato sauce!