Lobster Pasta with Lobster Sauce
- 2 large lobsters
- 1 cup 35% cream
- 1-28 ounce can crushed tomatoes
- 1-750 ml bottle white wine
- 2 onions chopped
- 4 cloves garlic
- 1 tbsp prepared horseradish
- 2 bay leaves
- Salt and Pepper, to taste
- 1 box Angel Hair or Capellini Pasta
Put a large pot over high heat and add about 2 cups of water. Bring to a boil and add the lobsters. Cover and let steam for about 8 minutes per pound. When they are done, remove the meat from the tail, knuckles and claws and reserve.
Smash the shells with the back of a knife or with a hammer (wrapping the shells in a kitchen towel reduces splatter). Put them into a large saucepot and add the cream, tomatoes, wine, onions, garlic and bay leaves.
Simmer for 1.5 hours, until the liquid has reduced by half and is reddish brown in colour.
Strain the sauce into a clean pot and add the horseradish. Check for seasoning and add salt and pepper to taste.
Serve the sauce with the reserved lobster.