Lobster Pasta

Directions

Let's start with the lobster. If it's fresh, use a sharp knife to cut a small incision between the eyes and slightly back, in the center of the lobster's head, ensuring instant death. Clean the lobster and break the claws with a knife to extract all the juice into the sauce.
In a large pot, heat olive oil and saute the onion and garlic. Then add the lobster (starting with the shell side down) and saute for 2-3 minutes on each side.
Extinguish the flames with ouzo, wait for the alcohol to evaporate, and then add the tomato. Let it simmer for 10 -15 minutes, allowing the lobster to infuse its flavors into the sauce.
Next, remove the lobster from the pot and add water as needed to cook the pasta in the sauce.
While the pasta is boiling, detach the lobster meat using a spoon and cut it into bite-sized pieces. Just before the pasta is done, add the lobster meat, along with finely chopped basil and sun-dried tomatoes.
Serve the pasta inside the lobster shell and garnish with freshly ground pepper and optional fresh butter or drizzle with extra-virgin olive oil and sprinkle with finely chopped basil.
Enjoy your delicious lobster pasta!