You know the rule: No cheese on pasta with seafood. Italians are serious about this rule. That’s why, for example, linguine alle vongole (with clams) never gets cheese. The Parmigiano would compete with or overpower the delicate seafood flavors. Sure you can ask the waiter to sprinkle some on, but if he is Italian, he will either refuse to do so or will do so with a smile on his face, whilst inside he will be thinking bad things about you, your mother, and your education.
Here’s the exception: In certain recipes, like when cream is involved, the cheese will mellow and enhance the flavor experience, rather than compete with it.
Enjoy the exception. And please, trust me about what the waiter is thinking.
Click here for Wine Pairings to compliment this dish
Prepare the lobsters:
Rinse the lobsters under cold water and make sure that they are still alive. You can steam or boil the lobster. I prefer steaming.
To boil, bring a large pot of salted, water to a boil, quickly submerge the lobsters head first. Cook a one-pound lobster for about 12 minutes.
Alternatively, you can steam the lobster for about 7 minutes, over two inches of boiling water, setting the lobster on a rack and covering the pot. Allow to cool, then crack the claws and cut the tail to remove the meat.
Cut the meat into bite size pieces.
Prepare the sauce:
In a large skillet, heat the oil over medium heat, add the onion and allow to turn golden and add the tomato paste.
Add the lobster meat and cook for a couple of minutes. Then add the brandy and allow to evaporate.
Next add the cream and salt and pepper. Cook the sauce for about 5-10 minutes or until slightly reduced.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and add it to the pan with the lobster.
Serve immediately with a sprinkle of Parmigiano.