Spaghetti with Lobster
1 onion, finely chopped
1/4 cup extra virgin olive oil
1 tablespoon finely chopped parsley
1 small glass of white wine
8 ounces peeled plum tomatoes, pressed through a fine mesh strainer
10 ounces lobster meat, cut into large chunks (meat from 1 lobster, weighing 1 ½ pounds)
12 ounces dried spaghetti
Fry slightly the onion and the minced garlic in the oil in a large frying pan.
Add the lobster meat and the white wine. When the wine is evaporated, add 2 teaspoons of parsley and the tomatoes.
Cook for 15-20 minutes, or until the tomatoes have broken down.
Season with the salt.
Cook the pasta in a large pot of salted boiling water until "al dente". Drain, add to the pan and mix.
Serve in individual dishes and sprinkle with the remaining 1 teaspoon of parsley.
instead of white wine, I use some brandy.