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Lobster with spaghetti and tarragon

As a rule cook a lobster in 1 gallon of salted water for 10 minutes per lb. Always buy lively ones and cook within 24 hours of purchase. You can put them in the freezer for 2 hours to kill them painlessly.


1 cooked lobster 1 1/2 Lb shelled and meat set aside

olive oil

salt and pepper

3 cloves of crushed Garlic to a paste

1 handful of pine nuts

3 handfuls of cooked spaghetti

2 handfuls of fresh parsley

1 teaspoon of fresh tarragon

1 handful of grated Parmesan cheese

juice of 1 lemon


As all ingredients except Parmesan Cheese to wok

Stir fry for 10 to 13 minutes

Serve in big bowl or in the wok adding lemon wedges and the Parmesan at the last  minute before serving

Serve with an Italian ”Chianti Classico”