Title: Spaghetti All'astice
Categories: Aldo & frie, New
Yield: 9 servings

900 g Cooked lobster; (2lb)
2 Beef tomatoes; skinned and
-chopped
175 g Spaghetti; (6oz)

-------------------------------FOR THE SAUCE-------------------------------
60 ml Chopped fresh flat leaf
-parsley; (2 1/4fl oz)
60 ml Chopped basil; (2 1/4fl oz)
3 Garlic cloves; peeled and
-finely
; chopped
50 ml Olive oil; (2 fl oz)
1 sm Red onion; peeled and finely
; chopped
50 ml Brandy; (2fl oz)
150 ml Dry white wine; (5fl oz)

Split the lobster in half lengthways and break off the claws. Gently remove
the lobster meat from the shells, trying to keep the claw meat intact; chop
the body meat. If you like, wash the lobster body shells and set aside to
use for presentation.

Chop the tomato flesh and place in a bowl with the parsley, basil and half
of the garlic. Season with salt and freshly ground black pepper. Set aside.

In a large frying pan heat half of the oil and add the onion and remaining
garlic. Stir in the lobster meat and pour over the brandy; ignite the
alcohol to flambe. Once the flames have died down, add the tomato mixture
together with the wine. Simmer for 5-8 minutes until the juices reduce
slightly.

Meanwhile cook the spaghetti in a large pan of boiling salted water for 5-8
minutes, or according to the instructions on the packet, until 'al dente'.

Drain and add the lobster sauce, tossing well to mix. Adjust the seasoning
if necessary.

If using lobster shells for presentation, place on 2 large serving plates
or bowls and top with the spaghetti, spooning over the sauce. Drizzle over
the remaining oil and garnish with basil sprigs. Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.