About

Lobster Sauce

2 medium cloves of garlic (do not chop)

2 Tablspoons olive oil

1 Lobster approximately - 1 pound - 1 1/2 pounds

1 large bay leaf

1 1/2 cups of tomato puree

1 cup of water

a pinch of red pepper flakes (if you like it on the spicy side add 1/4 teaspoon to 1/2 teaspoon)

a pinch of kosher salt, to taste -- add salt at the end after you taste the sauce --- you may not need salt because lobster is from salt water and has natural juices

1 lb of fettucine or noodles

First rinse the lobster, do not remove the rubber bands from the claws, using a knife cut the head, approximately a 1/4 of an inch after the eyes and remove the sack. Turn the lobster over and using a knife cut the lobster down the center, crack it open and remove the vein that runds down it (as you would with a shrimp), under the shell by the leggs, remove the gills and remove the rubber bands from the claws.

In a medium pot, add olive oil, garlic, red pepper flakes and bay leaf. Put the lobster in the pot and let cook about 3 minutes on each side; add the tomato puree and water. Let the sauce cook for an hour, the sauce will thicken and the lobster will be red in color. Taste the sauce to see if salt is needed.

Take a large pot, add water 2/3 of the way up the pot, place the cover on the pot and turn the heat on. Bring the water to a boil. When the water boils, add the noodles to the water. When the noodles are al dente, add a tablespoon of salt, give a quick stir and drain the noodles in a colander. When the water has released, put the strained noodles into plates; add a ladle or two of sauce to each plate of noodles..Serve.

The lobster should be served as the second course.