This spicy tomato sauce with chunks of lobster is one of my favorite dishes. I love it the most in the summer, but especially when lobsters go on sale so I can add a ton of meat to the sauce. If for some reason you end up with leftover lobsters, this is a great way to reuse the meat. You can also easily make this recipe with shrimp, just cook them for a few minutes longer in the sauce.
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled and minced or grated with a Microplane
- Two 28-ounce cans of whole peeled tomatoes, preferably San Marzano
- Pinch of dried oregano
- Salt and freshly ground black pepper
- Dried red chile flakes
- 1 pound spaghetti
- One 1 ½ pound lobster, cooked and meat removed
- 3-4 fresh parsley sprigs, chopped, for garnish
In a large pan, heat the oil over medium-high heat. When hot, add the garlic and cook for 2-3 minutes, making sure that the garlic does not brown. Add the tomatoes and turn the heat to high. Allow to soften, then break them up with a spoon or potato masher. Add the oregano, salt, pepper, and a generous amount of the chile flakes (depending on how spicy you like it) and stir.
When the sauce begins to boil, turn the heat down to medium and cook for about 25-30 minutes, or until thickened. Meanwhile, begin to boil the well-salted water for the pasta. (This would be a good time to pick out the lobster meat if you haven't already. Reserve any of the juices that come out for later because that will add a ton of flavor to the dish.)
Cook the pasta until firm to the bite, and then drain. When the pasta and sauce are ready, add the lobster meat to the sauce and cook for 1-2 minutes, until warmed. In a serving bowl, combine the pasta and sauce and garnish with parsley. Serve immediately and enjoy.