Lobsters have been a staple of cooks on the Cape since the Pilgrims first boiled them in a cast iron kettle. Over the years many chefs and home cooks have used lobsters in a variety of ways from the usual boiled, steamed lobster, baked stuffed, lobster Newburg, chowders, stews to lobster rolls. This recipe adds another to the list of delicious meals using lobster.
1 (1.5 lb) lobster (or 1/2 lb. fresh lobster meat)
3 Tablespoons Olive Oil
3 cloves garlic, chopped
1 28 oz. can peeled plum tomatoes
4 Tbls. chopped parsley, divided
Salt & freshly ground pepper, to taste
1 lb. spaghetti
If using a live lobster, have your market steam it for you and remove the meat. Set aside.
Heat the olive oil over medium heat and saute garlic for 1 minute. Add the lobster and continue to saute for 3-4 minutes. Add the tomatoes, half of the parsley, salt & pepper. Turn the heat to low, cover the pan and cook for 25-30 minutes.
Meanwhile, cook the spaghetti according to the package directions. Drain.
Add the spaghetti to the sauce, and put a portion of the spaghetti into bowls. Spoon over any remaining sauce and garnish with the remaining chopped parsley. Drizzle with a little olive oil if desired.