An incredible dish that shouldn't wait for a special occasion.

Ingredients

• 1 cup dry white wine
• 2 live lobsters, medium size
• 1 pound spaghetti
• 2 Tbs fresh parsley leaves, finely chopped
• 1 garlic clove
• 3 Tbs olive oil
• 1 medium onion
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp salt
• 4 tomatoes
• 1 carrot

Directions

1. Bring a large pot of water to a boil.
2. Add the lobsters and cook covered for 3 minutes (you don't want to fully cook the lobster).
3. Using tongs transfer the lobster to a large bowl and allow to cool to the point that you can easily handle them.
4. Twist off the claws and with the flat side of a heavy knife crack the claws on one side. Gently remove the meat and place in a bowl.
5. Remove the tails and cut each tail shell lengthwise (I like to use kitchen shears for this). Remove the tail meat and discard the dark intestinal vein. Set the tail meat aside.
6. Halve the body sections and discard the head sacs. Reserve the tomalley and any roe if desired. The lobsters can be prepared 4 hours ahead and chilled, covered.
7. Chopped the tomatoes, garlic, and onion.
8. Peel and mince the carrot.
9. In a large skillet heat the olive oil over medium heat. Add the onion to the skillet and cook for 2 minutes.
10. Add the garlic to the skillet and cook for 30 seconds.
11. Add the white wine, tomatoes and carrot to the skillet. Stir well and cook for 3 minutes.
12. Cut the lobster meat into 2 inch pieces.
13. Add the lobster meat to the skillet and cook covered for 3 minutes or until the lobster meat is just cooked through.
14. Turn off the heat and season with salt, pepper, and parsley.
15. While the lobster is cooking, cook the spaghetti until al dente.
16. In a large serving bowl toss together the spaghetti and lobster sauce.
17. Serve immediately.