Serves 4 with leftovers
|4||tablespoons olive oil|
|2||large sweet onions, coarsely chopped|
|1||green bell pepper, cored,
seeded, and coarsely chopped
|Salt and black pepper, to taste|
|2||teaspoons crushed red pepper|
|3||cloves garlic, smashed|
|1||can (28 ounces) crushed
|1||can (15 ounces) tomato sauce|
|1||can (6 ounces) tomato paste|
|½||cup chopped fresh parsley|
|5||cooked lobsters (1¼ pounds each)|
1. In a large flameproof casserole over medium heat, heat the olive oil. Add the onions, bell pepper, salt, and black pepper. Cook, stirring occasionally, for 15 minutes. Add the red pepper and garlic. Cook, stirring, for 1 minute. Add the tomatoes, tomato sauce, tomato paste, and ¼ cup of the parsley. Bring the mixture to a boil, lower the heat, and simmer, stirring occasionally for 25 minutes.
2. Have on a hand 2 large bowls. Over one bowl, snap off the claws and body from a lobster, tipping the juices into the bowl. Pull out the green tomalley from the body and place the cleaned body in one bowl. With a lobster cracker, crack each claw in the middle over the juices. Repeat with remaining lobsters. Hold a lobster tail over the bowl and twist off the base. Lay the tail on a cutting board and with a chef’s knife cut the tail into 3 pieces. Add to the bowl. Repeat with remaining tails.
3. Strain the lobster juices into another bowl; reserve ½ cup for the soup. Add the remaining juices to the tomato sauce.
4. Add the lobster pieces and bodies to the sauce. Bring to a boil. Lower the heat, set on the cover askew, and simmer for 15 minutes. Reserve 1½ cups of sauce and 1 lobster for the soup.
5. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often, for 8 minutes or until it is tender but still has some bite. Drain without rinsing and return to the pot.
6. Remove the lobster bodies (not the claws and tails) from the sauce. Shake excess sauce over the pot. Add sauce and lobster to the spaghetti, toss, and divide among 4 large bowls. Sprinkle with remaining ¼ cup parsley.