LOBSTER SPAGHETTI

Lobster Spaghetti image

Provided by Shawn C

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Previous Next

1/2 lb linguine
olive oil
2 shallots, minced
1 garlic clove, shaved thin
1/2 cup white wine
1 pinch dried chili, for heat (optional)
1/4 cup marinara sauce (fresh or jarred)
salt and pepper
1 tablespoon sliced basil
1 teaspoon chopped parsley
1 roma tomato, julienned
1 1/2 lbs lobsters, cooked 6 minutes and deshelled meat, chopped

Steps:

Xook pasta in salted water with some olive oil (to prevent sticking together) at a low boil for 6-8 minutes.
Qhile pasta cooks heat a saute pan on med-heat. Add a few teaspoons olive oil to bottom of pan and swirl pan to coat.
Saute shallots and garlic for 2 minutes moving it constantly so it doesn't brown to much.
Deglaze pan with wine and stir constantly for about 3 minutes letting wine reduce.
Add marinara sauce and season with salt and pepper to taste.
Once desired flavor is achieved, add fresh basil, parsley and tomatoes.
If sauce is to thick, you can thin it out with some vegetable broth or water.
Strain pasta while finishing sauce-.
Toss in lobster meat and let cook 1-2 minutes to heat lobster through but not cook it anymore.
Add pasta to pan and toss well with tongs so as not to break up lobster meat too much.
Place in pasta dishes (a deep large bowl or dish that is recessed) and top with fresh parmesan or some more thinly sliced basil and pepper.
Grab a big glass of the white wine and a fork and go to town! Don't forget the crisp crust french bread so soak up the sauce.