Lobster Claw Spaghetti

Ingredients

400 g of spaghetti pasta

454 g (1 bag) of Lobster Claws

2 tbsp olive oil

2 tbsp butter

1 large shallot, finely chopped

10-12 cherry tomatoes, halved

1 lemon

Salt & pepper to taste

Sprig of parsley, finely chopped or 1 tsp dried parsley

Optional - more lobster meat

Directions

Thaw lobster claws in fridge overnight. Cook spaghetti in a large pot of boiling, salted water until al dente. Drain and set aside 1 cup of cooking water. With lobster claws, remove meat from scored shells & chop into bite sized pieces and set aside.In a large skillet on medium-high, heat oil and butter, add shallot, & cook until soft. Add tomatoes & parsley and cook, stirring often, until tomatoes are soft and juicy, about 5-8 min.Turn heat to low, add the lobster meat, stir. Add spaghetti & ½ cup of pasta water. Coat the pasta with the sauce and lobster pieces. Season with salt & pepper. Add rest of pasta water as needed to adjust thickness of the sauce. Add pasta to your favourite serving dishes, top with lemon zest & chopped parsley. Serve with lemon wedges.