1 lb lobsters (purchase lobsters as close to cooking time as possible and ask your fishmonger to divide them in half lengthways).
lbs ripe tomatoes cut into quarters
tsp cracked red pepper
Tbsp kosher salt
ounces thin spaghetti
Tbsp chopped fresh parsley leaves
1. In a large, heavy skillet, on high heat sautee garlic in Tbsp oil until golden. 2. Add tomatoes, cover and cook for 2 minutes on high heat. Uncover and smash tomatoes with a fork. Cook uncovered for another 3 minutes, still on high heat. Add cracked red pepper, salt to taste, turn off heat and set aside. 3. Leaving shells whole, remove tail meat from lobsters and chop into 3/4 inch pieces. With a meat hammer, crack claws leavinglobster meat in shells. Put up 3 qts of water to boil in a large stockpot. 4. In a second large skillet, on high heat, sautee lobster and shells in 2 Tbsp oil for 3 minutes. Remove skillet from heat, carefully add cognac and return to heat and ignite very carefully using a kitchen match to flambe. When flame dies down add tomatoe sauce from other skillet and cook for another 3 minutes. remove shells and keep them warm in a covered bowl. 5. When water comes to a boil add 1 Tbsp of salt and cook spaghetti until al dente. Drain lightly, transfer toskillet with sauce and sautee over high heat for 1 minute moving everything around with tongs to combine ingredients. Serve immediately on warmed plates, topped with lobster shells (aesthetically arranged and sprinkled with chopped parsley).