Method

• Place a 4-quart sauce pot over moderate heat. Add the olive oil and heat for 2 minutes.

• Add the garlic and onion to the olive oil and cook until it is translucent, about 8-10 minutes.

• Add the tomatoes and the seasoning, and mix well.

• Bring the mix to a simmer and continue cooking on moderate heat for 30 minutes, stirring often.

• When done, adjust the seasoning if needed and blend until smooth, then pass through a soup strainer. Cool and reserve.

• Cook the lobster for 4 minutes by boiling or steaming.

• Shock in iced water. When cool, prepare by separating the head and claws. Remove the meat and cut into nice bite sized pieces.

• Reserve the shell of the head and tail. The meat should be undercooked!

• Place the spaghetti in boiling salted water for 12 minutes till al dente.

• Four minutes after dropping the pasta in the water, place a sauté pan on moderate heat.

• Add extra virgin olive oil and garlic and cook slowly. Add the shallots and a pinch of curry powder to the pan and allow the shallots to become translucent, then add the Metaxa and allow it to flame off.

• Add shellfish bisque and tomato sauce base.

• Shake the contents of the head and mash it into the sauce. Allow it to cook and thicken to a nice sauce consistency. Taste and season with a little salt, if needed.

• Add the lobster meat to the sauce to warm up.

• Add the drained pasta and mix well. Cook until there is no watery consistency to the sauce on the outside of the pan.

• Add the chopped parsley, mix well and serve high in the middle of the oval pasta plate.

• Place the lobster head and tail on either side of the pasta and place the parsley over the head cavity.

• Drizzle the lobster and pasta with a little oil, serve and enjoy!