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Pasta with Lobster Sauce

Pasta with Lobster Sauce

Directions

  1. After you have removed the lobster meat, cut the shells and claws into 2” pieces.
  2. Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute.
  3. Add the red pepper flakes, stir, and cook for approximately 1 minute until the garlic starts to brown.
  4. Reduce heat to medium. Add the onion, celery, and carrots. Stir well, and cook for 2 minutes.
  5. Add the thyme, stir, and cook for 1 minute.
  6. Add the bacon, stir, and cook for 1 minute
  7. Add Nick’s magic rub, stir, and cook for 1 minute
  8. Add the lobster shell, stir, and cook for 3 more minutes. Press down on the shells with the cooking spoon to extract the juice.
  9. Stir in the brandy and cook for 2 minutes.
  10. Pour in the chicken stock and tomato sauce, stir, and cook for 4 minutes.
  11. Bring to a boil before reducing the heat. Simmer for 30 minutes.
  12. Congratulations! You’ve made lobster stock!
  13. Strain the stock and discard the shells. Keep warm while making the sauce.
  14. Bring a pot of water to boil and prepare the spaghetti, Cook for 2 minutes less than designated on the package.(i.e.; if the instructions recommend 10 minutes, cook for 8).
  15. While the spaghetti cooks, make the lobster sauce. Add the oil and garlic to a large nonstick skillet and cook over medium heat for 2 minutes.
  16. Add the red pepper flakes, stir, and cook for 1 minute.
  17. Add the onions and 2 tablespoons of basil. Stir and cook over medium heat for 3 minutes.
  18. Add the tomatoes and brandy before cooking for 5 more minutes.
  19. Add the lobster stock and cook for 3 minutes before increasing heat to medium-high to bring to a boil.
  20. Add the pasta, stir well, and cook for 2 minutes.
  21. Add the cooked lobster meat and stir well while cooking for 1 minute.
  22. Remove from heat and add the basil. Stir well.
  23. Serve in individual pasta bowls and top each with extra lobster sauce.

Ingredients:

For The Lobster Stock:

  • Two cooked lobsters about 1-1/2 pounds each; save the shells, including the head and claws,after you have pulled off the cooked meat
  • 3 tablespoons extra light olive oil
  • 5 cloves garlic, cut thick
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 2 pieces fresh thyme, 3 inch long
  • 1/2 cup chopped bacon
  • 1 teaspoon of Nick’s Magic Rub
  • 1/2 cup brandy
  • 3 cups chicken stock.
  • 2 cups tomato sauce.
  • 1 pound spaghetti

 

For The Pasta with Lobster Sauce:

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, thickly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup minced white onions.
  • 4 tablespoons chopped fresh basil
  • 1-1/2 cups crushed Italian style tomatoes
  • 2 teaspoons of Nick’s Magic Rub
  • 1-1/2 cups lobster stock
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