by Author Name Withheld 234

Created on: January 24, 2009

Lobster Spaghetti

Italians have a knack for cooking. Pasta, meatballs, veggies, and seafood. Seafood is delicious and Italians have perfected the art of creating exciting dishes that are loaded with flavor. This recipe is a famiy favorite, often served on a weekend with high hopes that there might be leftovers for the week....never happens!

Ingredients

1 cup dry white wine

2 live lobsters, medium

1 pound spaghetti

2 Tbs fresh parsley leaves, finely chopped

1 garlic clove

3 Tbs olive oil

1 medium yellow onion

1/2 tsp black pepper, freshly ground

1/2 tsp salt

4 tomatoes, big and juicy!

1 carrot

Directions:

1. In a large pot of boiling water, add the lobsters. Cover and cook for 3-4 minutes. Remove from the water and allow the lobsters to cool. Once cool, remove the claws and get the meat out of the shell. Set aside.

2. Chop the tomatoes garlic, and onion. Finely mince the carrot.

3. Add the oil to a saucepan and saute the onion. Cook until translucent. Add th garlic and cook for 30 seconds longer.

4. Add the wine, carrot, and tomatoes. Cook for 3-4 minutes. Stir well. Meanwhile cook the pasta until al dente.

5. Add the chunks of lobster meat to the saucepan and cook for 3 minutes or until the lobster is cooked through. Season with salt, pepper and parsley. Remove from heat. Toss the sauce with the spaghetti and serve hot!

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