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Pasta with Lobster Sauce

Directions

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.

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