I don’t care if you summer in Newport or Kennebunkport or Hyannisport, if your house has more than 10 bedrooms, kindly refrain from referring to it as “the cottage.” You’re not fooling anyone. A mansion by any other name is still the same, regardless of how old and gray the clapboard is.
In the kitchens of these time-warped cottages, mayonnaise still flows and squeaky lap dogs run free, while lobsters wear rubber bands and prepare for their final squealing swim. Personally, I’ve never much cared for musty, mayo, or mini-dogs, but who am I to judge? All I know is that, somehow, the dogs always get spoiled and the lobsters boiled.
Time moves slowly in these parts, so I’m certain that this week’s Sunday Pasta recipe won’t much change things. But one thing is for sure, if I were in the kitchen, my friend the lobster would be lovingly served up over a delicious bowl of spaghetti, rather than eaten by hand, with nutcracker and bib. Don’t get me wrong, I love a good claw and tail every now and then, but boiling water and drawn butter shouldn’t be the only way for this noble creature to leave the world. What is he, after all, an ear of corn?
p.s. Check out our wine pairings to complement this dish.
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. (If you prefer, you can leave the tail meat in the shell and allow your guests to remove it as they eat.)
In a large skillet, heat the oil over medium heat, add the garlic and allow to turn golden. Add the lobster meat (including that in the shell if you leave it there) and cook for a couple of minutes. Add the white wine and cook for a few more minutes. Add the tomatoes and the parsley, salt and pepper. (If you prefer more of a tomato sauce, add the tomato puree. If you prefer only chunks of tomatoes, add chopped tomato or cherry tomatoes.) Cook the sauce for about 10 minutes or until slightly reduced.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, drain it, and add it to the pan with the lobster. (If you left some meat in the shell, remove those pieces before adding the spaghetti and place a piece on each plate.) Serve immediately.