More about the velvety lobster than the pasta, this heady, luxurious spaghetti dish is a customer favourite at Montreal restaurant Joe Beef. You can boil or steam the lobster, or buy it from a fish shop that will cook and crack it to order.
4 1-1/4 lb. lobsters, cooked, chilled and cracked
1/2 lb. spaghetti
8 slices bacon, diced
1/4 cup brandy
1 cup peas
3/4 cup 35% cream
3/4 cup half-and-half cream
Salt and pepper
Step 1: Remove meat from lobster tail, claws and knuckles. Chop into large chunks. Reserve.
Step 2: Cook pasta in large pot of boiling, salted water until tender. Drain and reserve.
Step 3: Meanwhile, sauté diced bacon in large frying pan over medium-high heat until crispy. Remove all but 1 tbsp of fat from pan. Add brandy and boil 15 seconds. Add peas and sauté until tender, about 1 minute. Add cream and bring to a boil. Boil 1 minute. Add half-and-half and lobster meat and cook until heated through. Add pasta and combine well using tongs. Season well with salt and pepper. Garnish with chopped chives.