Lobster Spaghetti

Lobster Spaghetti Recipe

Ingredients

2 Lobsters (1.5 lbs each)
1 tsp Dry Thyme
1 tsp Old Bay seasoning
1/8 tsp Crushed red pepper
1 oz Extra-virgin olive oil
1 medium Onion, diced
1 Tbsp Chopped garlic
1 cup(s) White wine
1 pt Heavy cream
6 oz Fresh spinach
5 oz Roma tomatoes, diced
1 stick(s) cold Butter, cut into pieces
2 oz Sherry
1 tsp Salt
1/2 tsp Pepper
12 oz Dry spaghetti (Follow box directions for cooking pasta)

Method:

Preparing the lobster:

Boil water in pot large enough to hold the lobsters
Drop lobsters in pot and boil for 3 minutes
When finished cooking, remove lobsters from pot
Twist off the two front claws where they join the body
Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise
Season lobster with Old Bay, thyme and crushed red pepper

Preparing the sauce:
Heat olive oil in large pot
Sauté onions over medium heat until translucent, approximately 4 minutes
Add garlic and sauté another minute, add wine and sherry, salt and pepper.
Add lobster
Bring to boil, cook for 4 minutes
Remove lobster meat from sauce and set aside, cook another 4 minutes
Add cream and bring to a boil for 7 minutes
Strain sauce and add liquid back to the pan
Add spinach and tomatoes and butter and bring to a boil
Add lobster to reheat

Preparing the spaghetti:
Cook spaghetti to al dente (or according to package instructions)
Drain

Preparing Lobster Spaghetti entree:
Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.

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