INSTRUCTIONS
1
In a deep sauce pot over medium heat, sauté the onion, garlic, and hot pepper flakes with olive oil. Season generously with salt and pepper.
2
Cook, stirring, until onions are completely soft, about 10 minutes.
3
Add wine and let reduce briefly for a minute or two.
4
Add the tomato purée, lobster broth, and simmer for 5 minutes.
5
Add cream and continue to cook until sauce has thickened somewhat, about 5 more minutes. Turn off heat and adjust seasoning. (It should be spicy. If not, adjust to your liking.)
6
Bring a large pot of well-salted water to a boil. Add pasta, cook until al dente, and drain.
8
Place pasta back in pot and add sauce over low heat; toss well.
9
Add the lobster and cook for a minute or two, until just heated through.
10
Mix parsley and lemon zest together, and garnish each serving. The lemon zest really finishes the dish nicely!
