Spaghetti with Lobster & Tomatoes

By gmbeckett

Ingredients

• 2 live lobsters (about a pound each)
• 1 pound ripe tomatoes
• 8 ounces imported spaghetti
• 2 tbsp olive oil
• 1 large garlic clove, finely chopped
• fresh ground black pepper
• 1 heating tbsp capers
• 1 branch basil (5 or 6 leaves), coarsely chopped
• 2 tbsp sweet butter
• salt

Preparation

Step 1

Bring a large pot of salted water to a rolling bowl. Drop the lobsters in for exactly 3 1/2 minutes. Allow the lobsters to cool at room temperature. When cool enough to handle, chuck the meat from the claws, knuckles and tails. Cut into 3/4 inch pieces and reserve.

Peel the tomatoes by scoring the top of each one and blanching in boiling salted water for 30 seconds to a minute. As soon as you see the skin loosen, remove and chuck in ice water. Peel off the skin; quarter tomatoes and cut away the seedy center. Dice the remaining tomatoes into 1 inch chunks. Reserve.

Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, heat up a large (10 inch) saute pan and add the olive oil. Place the lobster meat in the hot oil, along with the garlic. Grind a little pepper over the lobster. Saute for 1 minutes - you will see the oil turn red. Cook for 2 more minutes. Drain the paste and add to the pan along with the sweet butter. Salt and pepper to taste.

Divide evenly into 4 warm bowls and serve at once.