Lobster Sauce Recipe

This isn't fashion but I'm just having my double shot espresso and defrosting my lobster claws and legs that we had for our Good Friday dinner last week.I saved those parts because we just ate the steamed tails with butter along with 7 kinds of different fish so I figured there is no point in wasting all those yummy bits when I can make a great spaghetti and lobster sauce and that's whats on the menu for lunch today.I'm sharing the recipe below for anyone who wants it along with a photo of the Italian Cassata Cake we had on Easter because I grabbed a snapshot before I set the table for coffee and desert. Have a great Sunday :)

Spaghetti and Lobster Sauce Recipe

Ingredients:

3 lbs medium lobster { 1 med. lobster is about 1 lb each} or just claws and legs from the lobster.If you use live lobsters please freeze them for an 1/2 to 1 hour before defrosting them and cleaning them.If it's easier for you they sell cleaned or cleaned frozen lobster and claws at the grocery store.

1 stick of cream butter

3 cans-1 lb. each-canned peeled whole tomatoes-San Marzano tomatoes the best or even Hunt's brand.If you want to use sauce instead of the whole tomatoes that's fine but the whole version is fresher.For God's sake don't use that awful sweet Ragu or whatever other icky poo over sweetened initiation sauces out there, make it fresh yourself.

1 cup pure olive oil-make sure you have some extra on hand if the sauce needs it

fresh ground black pepper

kosher or sea salt

fresh basil leaves-optional

1 lb pack of spaghetti-which ever size you like. Barilla brand is a no brainer if you never cooked spaghetti before :)

4 or 5 big cloves of garlic

1/2 cup white wine-optional if you want a little kick to the sauce

red pepper flakes

Before you get started on cooking anything open the can of tomatoes and gently rinse them under cool water to clean out the seeds but don't throw the tomato juice inside the cans away, you need that juice.Then chop them up into really small mashed up pieces {use your hands if you have too} and set aside, if you use the cans already made into sauce skip this part.Then grab a really big sauce pot and add about 1/2 cup of the olive oil and the garlic cloves chopped up big and chunky because they are going to melt into the sauce anyway and saute them until golden,don't burn the garlic! Then add a handful of salt and some black pepper and the red pepper flakes.Gradually add more salt until it's seasoned to your liking and don't forget to taste the sauce every now and then because tomatoes are really sweet and the lobster juice is going to add a lot of water to the sauce. When the garlic is golden add the lobster parts in the sauce pan along with 1/2 cup of white wine and let them saute. If you use whole lobster pull the legs and claws apart before adding them to the pot.Let the lobsters soak up some flavor for a few minutes and then add the stick of butter.Then add the tomatoes and the juice from all the cans along with a half can of cold water from one of the tomato cans.Now add the rest of the olive oil and feel free to add a bit more toward the end of it's cook time if you want a richer sauce but gradually add it in because over time while cooking the sauce may bring out some extra oil to the surface and you don't want an overly oily sauce. Turn up the heat until it boils then reduce to a medium simmer but don't cover the pot! Let the sauce cook for about one hour to one and a half hour until it thickens slightly. Adjust the heat according to your stove top, you don;t want to burn of boil the sauce while it's cooking. Don't cover the sauce because the lobster will release a lot of water into the sauce and you should let the sauce evaporate so it's not all watery. This particular sauce won't be that thick because of all the extra water released from the lobsters.When you think the sauce is about ready depending on how you want it to thicken get another large pot on the stove and add large amounts of salt to it with a drop of olive oil, bring to a boil and throw in the spaghetti which should cook in about 12 minutes. Drain the spaghetti and transfer back to the large pot you cooked it in and drizzle some olive oil on top and mix it through so the strands don't stick together.Remove all the lobster legs and bits from the sauce and serve in another dish and add the lobster sauce to the spaghetti and stir with two forks to coat it completely while saving some sauce on the side to pour on top of the spaghetti. Serve immediately in a large heavy pasta platter.Garnish with chopped basil leaves and fresh pepper and enjoy! Depending on your portion size it should serve anywhere from 4/6 people.

Italian Cassata Cake:click the photo to see the entire cake