LOBSTER SPAGHETTI

LOBSTER SPAGHETTI image

Number Of Ingredients 11

Ingredients

7 tablespoons extra virgin oil
1/2 cup Dried Bread Crumbs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon plus 1 teaspoon minced garlic
1/4 teaspoon hot red pepper flakes or to taste
1 tablespoon anchovy paste
3 whole lobsters, 1 to 1 1/4 pounds each, or 3 thawed frozen lobster tails, 6 to 8 ounces each
3/4 pound spaghetti
1/4 cup chopped fresh flat-leaf parsley
1/2 lemon

Steps:

A STEP AHEAD Toast the bread crumbs several hours ahead and leave them at room temperature. To toast the bread crumbs, heat 1 tablespoon of the olive oil in a sauté pan over medium-high heat. Add the crumbs and stir for a few minutes, until browned and crunchy. Season to taste with salt and pepper. Set aside to cool. Bring a large pot of salted water to a boil. Put 4 tablespoons of the oil and butter in a large sauté pan over medium heat. When the butter melts, add the garlic and red pepper flakes and heat gently for a few minutes, until aromatic and the garlic is just starting to turn golden. Remove the pan from the heat, stir in the anchovy paste, and set aside. Shell sides up and starting at the heads, quickly split the lobsters in half with a large sharp knife. Drizzle each lobster, on both sides, with about 1 tablespoon of the remaining olive oil and season with salt and pepper. Remove the bands from the lobster claws. If using lobster tails, split them in half lengthwise, through the shell, then drizzle them on both sides with oil and season with salt and pepper. Turn the broiler on high and place the lobsters, meat side up on a broiler pan. Broil about 3 inches from the heat, rotating the pan occasionally and turning them over halfway, until the lobsters are done, about 10 minutes total time for whole lobsters. Lobster tails may take a few minutes less. The shells should be bright red. Remove the lobsters from the broiler and use the side of a heavy knife to crack the claws. While the lobsters are broiling, cook the spaghetti in the boiling water until al dente. Drain. Add the spaghetti to the sauté pan. Add the parsley and toss. Season with salt and pepper, but taste first, because the anchovy paste is salty. Divide the pasta among 6 large plates and top each portion with 1/2 lobster or 1/2 lobster tail. Squeeze some lemon juice over the top and sprinkle both the lobster and the pasta with the bread crumbs.