Zack and Marybeth's Favorite Spaghetti with "Lobsta"

Makes 6 servings

Here is our all time favorite dinner. It is a wonderful cross between the best of Italy and the best of Rhode Island. Growing up we ate a lot of “lobsta.” My brother Scott used to bring “lobsta” home after diving off the coast of Newport. It is the most delicious seafood when fresh and well prepared. Over the many years that we have been married, this dish has been our favorite to serve for special occasions – birthdays, anniversaries -- and when family and friends are visiting us. Without prompting, they tell us how amazing this dish is every time we see them! The chopping of the live lobsta, the aromas of the light tomato sauce with a pinch of oregano, and the al dente homemade noodles are the memories savored by all. You will need a very large knife, but it is worth the investment. Buon appetito!

ingredients

2 live lobsters, about 1.5 pounds each
1 cup canned tomatoes, or 1 pound fresh tomatoes, peeled and chopped
1/3 cup olive oil
1 clove garlic, minced
2 T. tomato paste
1 small onion, chopped
2 T. water
1 t. salt (optional)
2/3 cup dry white wine
1/4 to 1/2 t. cayenne pepper
1.5 T. chopped parsley
Freshly ground black pepper to taste
1 t. oregano
1 pound pasta, cooked and drained

directions

1
1. Wash the lobstas. Cut the spinal cord of each by inserting a knife (a large cleaver works best) where the tail and body meet. Turn the lobstas on their backs and split lengthwise. Cut each tail crosswise into three pieces. Cut off the claws and crack them.
2
2. Heat the oil in a large skillet, add the lobstas and cook over high heat three or four minutes, or until they are red. Add the garlic, onion, and seasonings and cook, stirring, two minutes.
3
3. Add the tomatoes and tomato paste blended with the water and cook, turning constantly, about one minute.
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4. Add the wine, parsley, and oregano, and cook about 10 minutes, turning frequently.
5
5. To serve, drain the sauce onto spaghetti and toss to coat the pasta. Place on a platter and garnish with lobsta.