After you have removed the lobster meat, cut the shells and claws into 2” pieces.
Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute.
Add the red pepper flakes, stir, and cook for approximately 1 minute until the garlic starts to brown.
Reduce heat to medium. Add the onion, celery, and carrots. Stir well, and cook for 2 minutes.
Add the thyme, stir, and cook for 1 minute.
Add the bacon, stir, and cook for 1 minute
Add Nick’s magic rub, stir, and cook for 1 minute
Add the lobster shell, stir, and cook for 3 more minutes. Press down on the shells with the cooking spoon to extract the juice.
Stir in the brandy and cook for 2 minutes.
Pour in the chicken stock and tomato sauce, stir, and cook for 4 minutes.
Bring to a boil before reducing the heat. Simmer for 30 minutes.
Congratulations! You’ve made lobster stock!
Strain the stock and discard the shells. Keep warm while making the sauce.
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).
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.
Add the red pepper flakes, stir, and cook for 1 minute.
Add the onions and 2 tablespoons of basil. Stir and cook over medium heat for 3 minutes.
Add the tomatoes and brandy before cooking for 5 more minutes.
Add the lobster stock and cook for 3 minutes before increasing heat to medium-high to bring to a boil.
Add the pasta, stir well, and cook for 2 minutes.
Add the cooked lobster meat and stir well while cooking for 1 minute.
Remove from heat and add the basil. Stir well.
Serve in individual pasta bowls and top each with extra lobster sauce.
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