When it comes to Lent, I sometimes get tired of the same old thing on Friday. Tuna Casserole, grilled cheese with tomato soup, mac and cheese, cheese and olive pizza, crab cakes.
I came across this recipe in an newspaper that I had gotten back in the Midwest. I would give the person kudos; but I cut off the name of the contributor. When I first looked at it, I was a little perplexed on how it would taste. It was great!
My cooking the spaghetti in the lobster water, gave the noodles such a great flavor! See what you think?!
SPAGHETTI WITH LOBSTER:
1 large lobster
2 large onions, chopped
4 whole cloves
1 tsp. cinnamon
1/2 cup olive oil
1 – 15oz can diced tomatoes
1 T. tomato paste
8 oz. white or red wine, which ever you have on hand
1/2 bunch fresh parsley, chopped
8 oz. spaghetti noodles
salt and pepper to taste
Fill a large pot with water and bring to a boil. Add lobster and let cook for a 1/2 hour. Take lobster out of pot and set aside; keep water as well. Remove shells and cut meat in small pieces. Heat oil and saute onions and parsley. Add lobster and stir; add wine, tomatoes, and paste, cloves, pepper and cinnamon. Simmer until all of the water is absorbed. Bring the lobster water to a boil and add spaghetti. Cook until done and drain. Add a little butter to the pot and let it melt; add a pinch of salt and saute cooked spaghetti and remove from heat. Toss spaghetti with lobster sauce and sprinkle with some fresh Parmesan cheese.