This is any easy and delicious way to serve lobster. You can use fresh lobster or cooked lobster. If you use cooked lobster just mix the lobster in the dish at the end, at the same time as you mix in the spaghetti.
Ingredients (serves 4):
1 (500 g) live lobster
3 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced
1 cup tocai friulano or other dry Friuli white wine
4 ripe tomatoes, chopped
340 g spaghetti
4 sprigs parsley, trimmed and chopped
Plunge a sharp knife into top of lobster’s head just behind its eyes (to kill it quickly); remove meat from the shell and chop into 8–10 pieces.
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.
I paired the dish with a Monte Rossa Flamingo which is an elegant sparkling rosé wine from Italy, Franciacorta is Italy’s answer to Champagne.