Lobster Pasta — My quick and easy Lobster Spaghetti, surprisingly good–or *masarap* as we say in the Philippines.

Ingredients

Meat of 2 cooked lobsters
250 g spaghetti
250 g cherry tomatoes
1 medium onion, diced
2 chillies, chopped (optional)
2 cloves of garlic, chopped
salt
olive oil
coriander
2 tbsp tomato paste

Procedure

– Boil spaghetti in a large boiling pan, add a pinch of salt and 1 tsp of oil. Cook al dente according to package directions
– In a separate pan, heat up olive oil and add onion, garlic, chilli and cherry tomatoes. Cook on medium heat until it’s soft, but not browned.
– Break the tomatoes with a spoon.
– Add the lobster meat and stir fry for 1 minute.
– Add the spaghetti and tomato paste and stir fry for another minute.
– Garnish with coriander and serve immediately.

Tip. You can add white wine and season with black pepper if you like. You can save the shell and leftover crab and make a lobster broth.