French Spaghetti With Lobster

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 (3 lb) rock lobsters (or 1 rock lobster weighing 5 lbs. or more)
• 8 ounces spaghetti
• 3 cloves garlic
• 10 tablespoons olive oil
• 7 teaspoons fresh parsley
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup fish stock
• 1 teaspoon tomato paste
• 1 cup wine
• 1/2 bunch basil
• salt and pepper

Recipe

• 1 cook spaghetti in large boiler.
• 2 set aside.
• 3 cook the rock lobsters in a large pot of boiling pepper.
• 4 drain.
• 5 remove the meat from the tails in single piece.
• 6 scrape coral and the insides of heads with a teaspoon.
• 7 coarsely chop shells from the heads.
• 8 place shells in a bowl and set aside.
• 9 chop garlic cloves.
• 10 heat 4 tbsps.
• 11 olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side.
• 12 drain and set aside on a plate.
• 13 in the same pan, lightly saute the shells with the parsley, bay leaf and thyme.
• 14 add 1 cup fish stock and reduce over low heat to three-quarters of the original volume.
• 15 strain the broth into a bowl.
• 16 heat 4 tbsps.
• 17 olive oil in a casserole.
• 18 add chopped garlic, stir for 1 minute, add tomato paste.
• 19 stir and add 1 cup wine.
• 20 simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells.
• 21 simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste.
• 22 add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole.
• 23 sprinkle with chopped basil leaves and reheat.
• 24 serve very hot.