Family Tested & Approved
red pepper flakes
mint, fresh, chopped
Bring medium pot of water to boil.
Core tomatoes and cut a shallow "x" through the skin of the non-core end of each tomato with a sharp knife.
Working in batches, gently lower tomatoes into the boiling water for a bout 30 seconds, until the skin begins to peel away from the cuts.
Remove the tomatoes from the water with slotted spoon until they are cool enough to handle.
Peel and then roughly chop the tomatoes and set aside.
Pour the olive oil in a shallow, heavy saucepan and set over medium-low heat.
Add the garlic and cook for about 3 minutes, until fragrant and softened, but not browned
Add the chili flakes and cook for another minute or two.
Add the tomatoes and any juices, along with a few generous pinches of salt and stir through.
Turn the heat down to low and simmer gently for 2 hours, until the tomatoes have completely broken down, adding water as needed to keep the sauce from drying out.
When sauce is ready, taste for salt and adjust as necessary. Cover and set aside.
Bring 1 inch of water to a boil in a large stockpot.
Add the lobsters to pot and cover.
Cook for 15-20 minutes, until the lobsters' antennae can be easily pulled off.
Remove lobsters from pot and set aside for a few minutes to cool.
Bring large pot of generously salted water to boil.
Add spaghetti and cook to al dente. Reserve 1/2 cup of pasta water.
Remove the lobster meat from shell. Reserve lobster meat keeping warm while finishing pasta.
Turn the heat to medium on the sauce. Add the cooked pasta and some of the pasta water, tossing pasta and sauce together.
Add a splash of olive oil.
Arrange pasta on two shallow, warm bowls.
Slice the lobster tails into 1/2 inch medallions and arrange these, along with the claw and knuckle meat, on top of spaghetti.
Drizzle with more olive oil and sprinkle generously with mint and serve immediately.