A Recipe for Two

1 live lobster, any size
½ box of pasta (8oz) – your choice of spaghetti, linguine, fettucine, etc.
5 strips of bacon
1/3 cup of dry white wine
½ cup of heavy cream

In a large stock pot, bring 4 cups of water to a boil. Throw the lobster into the boiling water (without the rubber band restraints around the claws), and reduce the heat to medium. Boil for 12 minutes and remove from the pot.

Cut the lobster and extract the tail and claw meat. Cut into chunks. Add the head and the shells back into the pot and simmer on low heat for another half an hour. Strain the liquid into a separate container and discard the shells.

Using a deep pan with a lid or a medium pot, sear the bacon until crispy. Extract the bacon and place on paper towels to dry. Chop into bits.

Deglaze the pan with the white wine. Add the lobster broth, then the dry pasta and bring to a full boil. Reduce the heat and cover the pan, allowing the pasta to simmer in the lobster broth until cooked through, about 8 minutes depending on the pasta.

With the cover off, add the heavy cream and bring the heat to medium high and allow the broth to dry into the pasta. Stir constantly.

Stir the lobster chunks into the pasta. When the liquid has mostly dried into the pasta, add the bacon bits, extract and serve.

Season with pepper, and depending on the type of bacon used, more salt may be needed as well.