Lobster and Shrimp Spaghetti

 A decadent dish that will impress your guests - and simple to make.

Ingredients 

1/2 pound spaghetti

2 4-ounce lobster tails

6 ounces shrimp

1 Tablespoon melted butter

1 Tablespoon olive oil

8 ounces grape tomatoes

2 cloves of garlic, minced

1/2 tsp. crushed red pepper flakes

1/4 tsp salt

1/4 cup basil leaves, rough chop

Lemon slices

Freshly grated Parmesan cheese

Instructions

Preheat oven to 425 degrees.  Prepare lobster by slicing down the shell and exposing the meat. Place lobster tails in baking dish. Arrange shrimp around the lobster. Drizzle melted butter on top of lobster and shrimp. Place 1 Tablespoon water in bottom of dish.  Bake for 8 - 12 minutes. Check often and remove as soon as the meat is cooked. Be careful not to overcook or the lobster and shrimp will become rubbery. Allow to cool slightly.  Remove lobster meat from shell. Remove shrimp shells. Cut meat into bite size pieces.

Bring a large pot of generously salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving one cup of cooking water.

While the pasta is cooking, heat olive oil in large skillet. Add tomatoes and cook until they start to break down and release their juices, about 8-10 minutes. Stir in garlic and red pepper flakes.  Season with salt and pepper. 

Add lobster meat and shrimp to the skillet and stir to coat. Add 1/4 cup reserved pasta water. Cook over medium heat stirring constantly. Add additional pasta water, 1/4 cup at a time, until the sauce has your desired consistency. Add basil and turn off heat.

To serve, place pasta in individual serving bowls. Add sauce on top. Top with freshly grated parmesan cheese, freshly ground black pepper and a squeeze of lemon.