Lobster Allstice

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SPAGHETTI WITH LOBSTER (SPAGHETTI ALL'ASTICE)
One of our favorite ways to showcase fresh lobster is in this simple Venetian dish, where it's tossed with garlic, fresh ripe tomatoes, and white wine.

SERVES 1
Ingredients
1 4 oz lobster tail – for garnish
2 oz lobster meat
3 tbsp. extra-virgin olive oil
1 clove garlic, peeled and minced
1 cup white wine
1 ripe tomatoes, cored and chopped
Salt
4 oz. spaghetti
1/4 sprigs parsley, trimmed and chopped
Instructions
Heat oil in a large skillet over medium-high heat. Add lobster and any juices and garlic; cook, stirring and turning the lobster pieces, for 1 minute. Add wine and cook until alcohol has evaporated, about 3 minutes. Add tomatoes and cook, stirring occasionally and breaking tomatoes down with the back of a wooden spoon, until sauce gets smoother and thickens slightly, about 10 minutes. Season to taste with salt.

Meanwhile, cook spaghetti in a large pot of boiling salted water over high heat until just tender, 11–13 minutes. Drain, add pasta to sauce, stirring well, and cook a few minutes more. Serve garnished with parsley. And lobster tail tossed in butter garlic and parsley

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