Recipe by Annie Cuggino, Veritable Quandary

(Makes four appetizer portions)

INGREDIENTS

  • 8 oz Raw lobster meat, cut in large chunks
  • 2 TB Extra virgin olive oil
  • 2 tsp Garlic minced
  • 1 TB Shallot sliced
  • Big Pinch chile flakes
  • Big Pinch lemon zest (finely grated)
  • ½ c Torn fresh basil
  • ¼ c Parmigiano Reggiano
  • ¼ c Tomato sauce
  • ¼ c Garlic bread crumbs

TO COOK SPAGHETTI

Use 8 oz of fresh squid ink spaghetti if available (substitute dry if needed). Cook in salted water until al dente.

MEANWHILE MAKE THE SAUCE

Heat olive oil in large sauté pan. Add garlic and shallot and cook 1 minute. Add tomato sauce and 4 oz of the boiling pasta water. Finish with fresh basil, Parmigiano and 2 more TB extra virgin olive oil.

Add spaghetti and toss to coat.

Sprinkle with the garlic bread crumbs.

FOR GARLIC BREAD CRUMBS

Use about 1 cup of Ciabatta or French bread (day old is fine). Cut bread in cubes, drizzle with garlic infused olive oil. Bake until dry.

Let cool and then crush into rustic crumbs.