Lobster Spaghetti (Santorini Style)

Ingredients:

2 whole live lobsters
½ pound spaghetti
4 tablespoons butter, divided
2 garlic cloves
½ small onion, finely chopped
1/3 cup sweet vermouth
2 teaspoons tomato paste
Pinch of red pepper flakes
2 teaspoons honey
½ teaspoon paprika
2 whole cloves
Pinch of cinnamon
Salt to taste.

Method:

1. Before steaming, take a very large knife and cut right behind the lobster’s eyes straight back. Place lobsters in a large pot filled with about an inch and a half of water. Bring to a boil and reduce to a medium heat. Steam for 7-8 minutes (for a 1 ½ pound lobster). Remove and reserve cooking liquid. Split lobster in half lengthwise. You
2. In the same pot you cooked the lobsters in, fill with water and bring to a boil. Season with plenty of salt, it should taste like the sea. Add spaghetti. Cook until just under al dente. Reserve at least 1 ½ cups of cooking liquid. Drain, but do not rinse.(You want it to be under, because it will cook to aldente later in the sauce).
3. In another large pot, melt 1 tablespoon butter over a medium heat. Add onion and garlic. Cook until softened, about 3 minutes. Season with salt. Add tomato paste, honey and red pepper flakes, cook 1 minute. Add vermouth, cook until reduced by half, about 2 minutes . Add reserved lobster cooking liquid, paprika, cloves and pinch of cinnamon. Simmer 2-3 minutes. Add in remaining butter.
4. Place lobster back into sauce, spoon some of the sauce on the lobster, you just want the lobster to re-heat. Remove, and cover with a foil tent.
5. Add spaghetti to sauce, along with about ¼ cup of reserved pasta cooking liquid, toss to coat in sauce (the heat should still be on medium). Add more reserved pasta cooking liquid if needed. Cook until sauce is thickened and pasta is aldente. Season to taste with salt and pepper.
6. Place spaghetti on a big platter, and top with lobster pieces.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 10 minutes

Yield: 2
Serving Size: 1 lobster with 1/4 spaghetti