- Serves: 4
- Prep: 20 minutes
- Cook: 20 minutes
- Difficulty: Easy
12 oz. spaghetti
4 tbsp. extra virgin olive oil, plus more for garnish
3 garlic cloves, fine chopped
1 large shallot, fine chopped
⅛ tsp. crushed red pepper flakes, or more to taste
½ cup dry white wine
8 oz. tomato sauce, homemade or store-bought
½ cup plus
2 tbsp. vegetable broth
Kosher salt and freshly ground black pepper
2 tbsp. chiffonade fresh basil, for garnish as well
2 tbsp. chopped fresh parsley, for garnish as well
½ plum tomato, small dice (optional)
Remove the meat from the lobster tails, claws, and knuckles. Chop the lobsters into small pieces.
Boil a large pot of salt water and add the spaghetti and cook till al dente, stirring often stop the pasta from sticking.
While the pasta is cooking, heat 3 tbsp. olive oil in a 12-inch sauté pan over moderate heat. Add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes. Add the white wine and reduce heat to 1/3. Stir in the tomato sauce and ½ cup vegetable broth, season, simmer for 5 minutes. Add some of the remaining vegetable broth if the sauce is too thick.
Add the pasta and lobster meat to the sauce and continue cooking for 1 minute. serve.