Spaghetti all'astice

Yield: 9 servings

Measure Ingredient
900 grams Cooked lobster; (2lb)
2 \N Beef tomatoes; skinned and chopped
175 grams Spaghetti; (6oz)
60 millilitres Chopped fresh flat leaf parsley; (2 1/4fl oz)
60 millilitres Chopped basil; (2 1/4fl oz)
3 \N Garlic cloves; peeled and finely
\N \N ; chopped
50 millilitres Olive oil; (2 fl oz)
1 small Red onion; peeled and finely
\N \N ; chopped
50 millilitres Brandy; (2fl oz)
150 millilitres Dry white wine; (5fl oz)

FOR THE SAUCE

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.

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