Spaghetti and Lobster

Spaghetti and Lobster

From: Chef Jody Adams, Rialto, Cambridge, MA.

Yield: 4 servings. as needed, kosher salt
4 1-lb. lobsters
1 ⁄2 cup extra virgin olive oil
1 medium onion,chopped into 1 ⁄4 ” dice
to taste,freshly ground black pepper
4 Tbsp. chopped garlic
1 Tbsp. minced ginger
1 ⁄2 tsp. fennel seeds
1 ⁄4 tsp. hot red pepper flakes
1 ⁄2 t

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