This recipe combines leftover cooked New Zealand rock lobster meat with garlic butter sauce and spaghetti.
Cook the spaghetti in salted boiling water for 1 minute less than the package directions. Reserve a ladleful of pasta water before draining.
Melt the butter over low heat and sauté the garlic and Turkish red pepper flakes for 1 minute. Add the grated lemon zest and lemon juice, then heat for 2 more minutes.
Add the drained spaghetti and reserved pasta water to the sauce, and toss for 2 minutes until the sauce comes together.
Just before taking the pan off the heat, add the cooked lobster meat, dill, parsley, and salt. Toss for 1 minute and serve hot.
Add the cooked lobster meat to the sauce at the very end, just before taking it off the heat; cooking it longer can make it rubbery. Remember to reserve a ladleful of pasta water to help the sauce come together. Contains gluten (pasta) and shellfish (lobster).
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