Greek Lobster Pasta

I’m using a Canadian lobster because it has claws. Mediterranean lobsters don’t have claws and are called spiny lobsters.

• Place a pot over high heat and let it get very hot.
• Cut the onion into thick slices and thinly slice the garlic.
• Add 1 tablespoon of olive oil to the hot pot along with the onion, garlic, chili flakes and sugar.
• Stir and sauté until the onions are nicely caramelized.
• Add the thyme and stir with a wooden spoon.
• Prepare the lobster.
• Cut it in half and clean out any dirt. Crush the claws with a knife so that they can release their juice into the sauce.
• Transfer to pot and sauté for 1-2 minutes, on both sides.
• Add the cognac. Wait a few minutes to allow the alcohol to evaporate and add the water and bouillon cube or stock.
• Lower heat, cover pot with lid so that the water doesn’t evaporate and simmer for 8 minutes until the lobster is done.
• When ready, remove lobster from pot and set aside.
• To the pot, add the tomatos, thyme and 50 ml olive oil. Mix with a wooden spoon.
• Add the pasta to the sauce, pepper and stir for 10 minutes, until they are cooked. In this way they will soak up all of the flavor of the lobster.
• Use a spoon to help separate the flesh from the shell of the lobster but do not remove it. Cut off the claw and beat the large part with a knife to crack it open. Remove the small claw and pull out the flesh from the large claw.
• Remove pot from heat and serve the lobster over the pasta along with fresh basil, pepper and some extra virgin olive oil.