INGREDIENTS
1 lobsters (1 lb. each), each cut into 8 pieces
1 1/2 lbs. spaghetti
6 TBSP extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
2 oz. assorted chiles (such as habanero, jalapeno, serrano, or banana), seeded and minced
1 1/2 cups tomato sauce
10 mint leaves, thinly sliced crosswise
DIRECTIONS
Bring a large pot of salted water to a boil over high heat.
Cook lobster, excluding the tail pieces, for 5 minutes.
Using a slotted spoon, remove from water.
Reserve 1/4 cup cooking water. Set aside.
Bring another large pot of salted water to a boil.
Add spaghetti and cook, stirring occasionally, according to package directions.
Drain spaghetti, reserving 1 cup of cooking water. Set aside.
In a large saute pan, heat 4 TBSP oil over medium-high heat.
Add lobster tails and cook for 4 minutes.
Reduce heat to medium-low.
Add garlic and chiles. Cook for 3 minutes.
Add reserved lobster.
Add tomato sauce and cook until heated through.
Add pasta and remaining 2 TBSP oil along with reserved cooking water, if necessary.
Toss to combine.
Garnish with mint.
Serve.
