Sicilians love to add a hint of spice to their dishes, such as cinnamon and nutmeg, and this recipe makes the most of that cooking style. Lobster is tossed in a fresh, flavourful tomato and cream sauce and then tossed with freshly cooked spaghetti.
- 1kg lobster, ready to cook and ready to eat
- 350g dried spaghetti
- 1 onion
- 2 garlic cloves
- 2 x 400g tins chopped tomatoes
- 4 tbsp. extra-virgin olive oil
- 50g butter
- Salt and pepper
- 1 tbsp. ground cinnamon
- 225ml double cream
- Small handful freshly chopped parsley
Dice the onion and mince the garlic cloves. Bring a large pot of water to the boil, season with salt and add the lobster. Cook for 8 minutes, or until the lobster is bright red. Take out, then add the pasta and cook according to packet instructions.
Meanwhile, make the sauce. Add butter to a saucepan and melt. Add the onion and garlic and fry until softened and sweet but not browned. Cut the lobster in half lengthways, and fry with the onions for 3-4 minutes. Add tomatoes, bright to the boil, then add oil, salt, pepper and cinnamon. Cook over a high heat for 5-7 minutes until starting to thicken, then slowly stir in the cream. Stir constantly, turn the heat down low and cook until the pasta is ready.
When the pasta is cooked, drain, reserving 3-4 tbsp. pasta water and add to the sauce along with the pasta water. Toss to coat, then sprinkle with parsley to serve.