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Categories:Viewed: 108 - Published at: 7 years ago
Ingredients
- 1 garlic clove, Peeled And Minced
- 1/4 cup finely chopped onion
- 2 tablespoons butter
- 1/2 cup brandy (Or Vermouth Or Dry White Wine)
- 1 (14 ounce) can crushed imported tomatoes
- salt & pepper
- 1 dash red pepper flakes (optional)
- 1/4 cup heavy cream
- 1/4 cup chopped parsley
- 3 cups cooked lobster meat, chopped into 1 inch pieces
- 1 lb spaghetti
Method
- Heat the butter in a saucepan, and once sizzling add the onion and garlic.
- Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
- Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
- Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
- Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.
