Tu Voi Fa L'Americano...

1. 1

   Prep the garlic and shallot. Rinse the cherry tomatoes and with your sharp knife cut each in half longitudinally.

2. 2

   Murder the lobster. Boil it to your own method with the bay leaves for about 8 minutes. SAVE THE WATER YOU BOILED IT IN. When Monsignore Aragosta is cool enough to handle extract the meat with your surgical instruments.

3. 3

   In a hot skillet melt the butter.

4. 4

   Add the shallot and garlic just long enough to color. Add the tomatoes and allow them to melt a little bit. Season with the pepper flakes as well as the salt and pepper.

5. 5

   Add the vodka to the pan from a glass not the bottle. You can set it on fire if you want to impress but it's not necessary.

6. 6

   Add the cream and tomato paste and stir. The tomato paste is in there to provide a pinkish color to complement the lobster and the tomatoes. Reduce the sauce while the pasta cooks.

7. 7

   Add the lobster parts. You can slice these to your own taste for presentation*.

8. 8

   Meanwhile bring the lobster water back to a boil. Add the pasta and cook until al dente.

9. 9

   When the pasta is ready stir into the tomato and sauce mixture. Taste for seasoning as it may need more black pepper.

10. 10

    *Note to cook: I truss the lobster to a wooden spoon because it keeps the tail from curling, and whether you'll be slicing it or keeping it intact it will give you more presentation options.

* Per serving · 4 servings · Values may vary.

No additional tips available.