1. Heat oil in an 8 qt Dutch oven over medium-high heat. 2. Toss lobster pieces (including reserved bodies) in flour and shake off excess. Add to pot and cook until shells turn red, turning occasionally (about 6 minutes). Transfer lobster pieces to a plate and set aside. 3. Add chile flakes, oregano, and garlic to pot and saute until lightly toasted (3 minutes). Add tomato paste and stir once or twice until lightly caramelized (2 minutes). 4. Add cognac and stir slowly until almost evaporated (3 minutes). Add stock, tomatoes, and bay leaf and bring to a boil, stirring occasionally. 5. Reduce heat to medium-low. Cook, partially covered, until thickened (30 minutes). While sauce is cooking, remove lobster meat from reserved bodies and chop into bite-sized pieces. 6. Return all of the lobster to pot and cook until cooked through (about 10 minutes). Season with salt and pepper. Add pasta; toss with sauce. 7. Transfer to a large serving platter; sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
