Thick Spaghetti with Lobster

Looking for an authentic Italian recipe? Try Barilla's Thick Spaghetti with Lobster, Cherry Tomatoes for a delicious meal.

Ingredients

• Thick Spaghetti  |  1 box

• Extra virgin olive oil  |  4 tbs, divided

• Garlic  |  1 clove

• Onion, white  |  1 medium

• Lobsters  |  2 medium

• Flour  |  1 tbs

• White wine  |  1 cup

• Cherry tomatoes  |  1 pint

• Chopped parsley  |  2 tbs

• Butter  |  1 tbs

Directions

• Steam lobster for 8 minutes, cool down.
  Take the heads off the lobsters, cut them in pieces with a large knife.

• In a skillet sauté onion with half of the olive oil for five minutes, add garlic and the lobster’s heads chopped up. When they get a little brown add the flour, cook for one minute and deglaze with the wine.

• Reduce the wine to half, season with salt and pepper and over with water. Simmer until well reduced and strain.

• In a separate skillet blister cherry tomatoes with remaining olive oil for two minutes over high heat, add 1 cup of the lobster broth.

• Meanwhile cook the pasta half of the recommended cooking time.

• Drain and toss the pasta with the sauce and the lobsters’ tails cut in pieces.

• Bring pasta to al dente texture, if needed add some more of the lobster broth.

• Finish with parsley and butter before serving.