Sardinian Lobster Spaghetti

• garlic clove, Peeled And Minced↗1
• finely chopped onion1⁄4 cup
• butter↗2 tablespoons
• brandy (Or Vermouth Or Dry White Wine)1⁄2 cup
• crushed imported tomatoes↗1 can

  (14 ounce)

• salt & pepper
• red pepper flakes (optional)↗1 dash
• heavy cream↗1⁄4 cup
• chopped parsley1⁄4 cup
• cooked lobster meat, chopped into 1 inch pieces↗3 cups
• spaghetti↗1 lb

Step-by-step instructions

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.