(serves 4)
Features: Spaghetti
Ingredients:
- Spaghetti: 400g
- Lobster: 2 small lobsters (or 500g of lobster tails)
- Cherry Tomatoes: 300g, halved
- Garlic: 3 cloves, minced
- Olive Oil: 4 tbsp
- White Wine: 1/2 cup
- Red Chili Flakes: 1/4 tsp (optional)
- Parsley: 2 tbsp, finely chopped
- Salt and Pepper: To taste
- Lemon Zest: 1 tsp (for garnish)
Step 1: Cook the Lobster: Bring a large pot of salted water to a boil and cook the lobsters for 7-8 minutes until bright red. Remove, let cool, and extract the meat. Chop into bite-sized pieces. Reserve the shells for added flavor if desired.
Step 2: Cook the Spaghetti:In the same pot, cook the spaghetti until just al dente. Reserve 1 cup of pasta water before draining.
Step 3: Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Sauté garlic and chili flakes until fragrant. Add the cherry tomatoes and cook until softened, about 5 minutes. Deglaze with white wine and let it reduce for 2 minutes.
Step 4: Combine: Add the lobster meat (and optionally, the shells for extra flavor). Toss gently and cook for 2-3 minutes to heat through. Add the drained spaghetti and toss, adding reserved pasta water a little at a time to create a silky sauce.
Step 5: Garnish: Sprinkle with parsley, lemon zest, and a drizzle of olive oil. Serve immediately.
