Sardinian Lobster Spaghetti

1. 1

   Heat the butter in a saucepan, and once sizzling add the onion and garlic.

2. 2

   Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.

3. 3

   Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.