Olive Garden Lobster Spaghetti
(2-1.5 lb. lobsters)
Old Bay Seafood seasoning
crushed red pepper
extra-virgin olive oil
cut into pieces
Preparing the sauce: Heat olive oil in large pot. Saute onions over medium heat until translucent, approximately 4 minutes. Add garlic and saute another minute, add wine and sherry, salt and pepper. Add lobster. Bring to boil, cook for 4 minutes. Remove lobster meat from sauce and set aside, cook another 4 minutes. Add cream and bring to a boil for 7 minutes. Strain sauce and add liquid back to the pan. Add spinach and tomatoes and butter and bring to a boil. Add lobster to reheat.
Preparing the spaghetti: Cook spaghetti to al dente (or according to package instructions). Drain.
Preparing Lobster Spaghetti entree: Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.
Preparing the lobster: Boil water in pot large enough to hold the lobsters. Drop lobsters in pot and boil for 3 minutes. When finished cooking, remove lobsters from pot. Twist off the two front claws where they join the body. Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise. Season lobster with Old Bay, thyme and crushed red pepper.