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1
Bring a large pot of water to a boil.
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2
Add the lobster and cook for 6 to 8 minutes, until bright red.
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3
As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat.
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4
Add the onion and 3 cloves of garlic.
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5
Cook and stir just to release the liquid.
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6
Do not let them brown.
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7
When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise.
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8
Place the halves meaty side down into the skillet with the onion and garlic.
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9
Cook for about 3 minutes.
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10
Bring another pot of water to a boil and season with a little salt.
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11
Add the spaghetti and cook for 8 minutes, or until tender.
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12
If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
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13
Add the tomatoes to the skillet and turn the heat up to high to bring to a boil.
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14
Add the olive oil, salt, pepper and cinnamon.
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15
Cook, stirring constantly for 5 to 7 minutes.
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16
Slowly pour in the cream, stirring constantly.
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17
The sauce will become a nice pink color.
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18
Turn the heat down to medium-low.
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19
Keep warm, stirring occasionally until the pasta is done.
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20
Drain the spaghetti and place on a large serving plate.
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21
Stir in the remaining butter and garlic.
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22
Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center.
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23
Sprinkle all over with parsley and serve.
