Lobster Spaghetti

Get the lobster meat out of the shells. Tie the shells in a cheesecloth with an onion. Chop the lobster tails into large chunks.

Add the lobster and onion bundle into boiling salted water and cook for about 30 minutes.

Preheat a pan for 2 minutes on high, lower to medium high. Add a bit of olive oil and the lemon, flesh side down.

Caramelize the lemon for 3 minutes on med high. Lower to medium and add shallot and garlic. Sauté until soft, about 5 minutes. Making sure they don’t burn.

Deglaze the stuck on bits with the lemon and squeeze the ‘caramelized’ juice. Remove from pan.

Add harissa paste and raise heat to medium high. Sauté for 2 minutes and add wine. Reduce by half.

Add lobster with a bit of seasoned salt and let it cook for 2 minutes, you don’t want it fully done because it’ll continue to cook.

Remove the lobster shell onion bundle from the water removing any white foam left behind on the top.

Boil the spaghetti in that water until almost al dente.

Add the pasta to the lobster sauce with pasta water to taste, I did about 1/3 cup. Cook for another 2-3 minutes. Turn heat off.

Add herbs, lemon zest and butter. Mix really well to get it super creamy.

Serve it with a drizzle of olive oil, herbs and black pepper and that is it!