Serves 2
1 (1.25 pound) live lobster
2 teaspoons olive oil
2 shallots, diced
1 (14.5 ounce) can diced or crushed tomatoes, preferably San Marzano
1/2 cup dry white wine
1 teaspoon dried crushed red pepper flakes
2 teaspoons fresh oregano, chopped
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh basil leaves, chopped
salt, to taste
1/4 pound spaghetti
Bring a large pot (big enough to submerge the lobster completely) of salted water to a boil. To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes; puncture and slice forward in one motion. Plunge the lobster head first into the boiling water for 7-8 minutes. The shell should be bright red, though the meat will finish cooking in the risotto. Remove the lobster from the pot, rinse, and allow to cool.
To remove the meat, twist off the claws; crack them open with nut crackers, and extract the meat. Bend the lobster's body back from the tail until it cracks; remove it. Then push the tail meat out. Crack the lobster body open and break off the legs; use a skewer to push the meat out of the legs.
To make the sauce, heat olive oil in a large skillet over medium-high heat. Add the shallots and saute for 3-5 minutes, or until translucent. Add the tomatoes with their juices, wine and crushed red pepper. Simmer until the sauce thickens slightly, about 8-10 minutes. Meanwhile cook spaghetti in salted water for 10 minutes, or until al dente, fully cooked yet firm to the bite.Add the lobster meat to the sauce and toss well. Heat through 1-2 minutes. Add the cooked pasta to the pan and toss well. Turn off heat. Stir in the fresh herbs and season with salt. Garnish with additional fresh herbs and serve immediately.
- Recipe courtesy of Susan Russo