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2 (1 1/2 lb) Lobsters
1 teaspoon dried Thyme
1 teaspoon Old Bay Seasoning
1/8 teaspoon crushed Red Pepper Flakes
1 ounce Extra-Virgin Olive Oil
1 medium Onion, diced
1 Tablespoon chopped Garlic
1 cup White Wine
1 pint Heavy Cream
6 ounces fresh Spinach
5 ounces Roma Tomatoes, diced
1/2 cup Cold Butter, cut into pieces
2 ounces Sherry Wine
1 teaspoon Salt
1/2 teaspoon Pepper
12 ounces Spaghetti
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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. Saute onions over medium heat until translucent, approximately 4 minutes. Add garlic and saute 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 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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