Spaghetti With Lobster, Chiles And Mint

1. 1

   Bring a pot of water to a boil and add salt until it tastes like seawater.

2. 2

   Set the lobster tails aside and cook the claws in the salted water for 5 minutes.

3. 3

   Remove and crack open using the back of a knife.

4. 4

   Reserve any interior water and juices from the shells and add it to the final sauce for flavor boost.

5. 5

   Bring another pot of abundantly salted water to a boil, add the spaghetti, and cook until al dente, about 8 minutes.

6. 6

   Drain but do not rinse, reserving 1 cup cooking water.

7. 7

   Cut each tail in half lengthwise and then widthwise, yielding 4 pieces.

8. 8

   Heat 3 tablespoons of the oil in large saute pan over medium heat and add the tail pieces (the shell still attached to the meat).

9. 9

   When the lobster meat begins to look white (about 2 minutes), add the garlic and chiles and cook until softened, 3 to 5 minutes.

10. 10

    Add the reserved pasta water, tomato sauce, and cooked lobster claws and simmer, reducing the sauce to thicken, about 5 minutes.

11. 11

    Add the pasta to the sauce, tossing to coat.

12. 12

    Add the remaining 1 tablespoon oil and any reserved liquid from the claws; season with salt and pepper to taste.

13. 13

    Divide the pasta among 4 warmed serving bowls and sprinkle with mint.

* Per serving · 4 servings · Values may vary.