New Zealand's prized rock lobster, poached and shelled ahead of time, is stirred into a garlicky butter sauce and tossed with spaghetti. Because the lobster meat is already cooked, this premium dish comes together in about 20 minutes.
Boil the spaghetti in salted water for 1 minute less than the packet instructs, reserving a ladle of the cooking water before draining.
Melt the butter over low heat and sauté the garlic and red pepper flakes for 1 minute, then add the lemon zest and lemon juice and warm for 2 more minutes.
Add the drained pasta to the sauce along with the reserved pasta water and toss for 2 minutes until it comes together.
Just before taking off the heat, stir in the cooked lobster meat, dill, parsley and salt for 1 minute, then serve hot.
Add the cooked lobster to the sauce right at the end, just before taking it off the heat; overcooking turns it rubbery. Remember to reserve a ladle of pasta water, as you'll need it to bring the sauce together. Allergens: contains gluten (pasta) and shellfish (lobster).
If rock lobster isn't available, cooked shrimp works well with the same sauce; shorten the final cooking time by a minute, since shrimp toughens faster.
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