Lobster Tail Pasta w/ Butter Tomato Sauce

Top-shot amirite.

Ingredients (1 serving)

• 1 lobster tail (do not throw away shell)

• 20 g of butter

• 5 cloves of garlic

• 1 bunch of parsley (separate leaf and stork)

• 1/2 can dice roasted tomato

• 3/4 freshly diced tomato

• 150g of pasta of choice

• 3 fresh Thai chili

• 3 tbs of olive oil

• Salt/pepper to taste

Steps

1. Boil water for pasta prior to start. Chop parsley and leave the stork separately. Mince the chili. Smash and slice garlic. Leave 1 garlic just smashed.

2. Prep lobster by removing meat from shell. Cut along the lobster’s spine and slice its meat into small equal chunks. Add salt to flavor the lobster.

3. In a pan with med-high heat add parsley stork and smashed single garlic for around 4 - 5 minutes. Afterwards add the lobster shell for 2 - 3 minutes while reducing heat to medium.

4. Add lobster meat to pan and stir quickly for 90 seconds and remove into bowl. By this time, you should remove the parsley stork and garlic to prevent burning and leave them in a separate bowl. The meat will cook on its own.

5. Add sliced garlic, minced chili, and butter to pan. Stir for 2 - 3 minutes then add 1/2 of canned tomatoes. Add 3/4 of diced fresh tomatoes and stir at medium heat. Add salt to taste. Gradually reduce the low heat.

6. Put pasta of choice into boiling water.  Once the pasta is 2 minutes before aldente (check the pasta box), add the pasta into the pan. Stir for the next 2 minutes while adding parsley.

7. Serve the pasta and use the shell as decoration.