• 2 tbsp Iberia Organic Extra Virgin Olive Oil

• 1 tsp Iberia Minced Garlic

• 1 lb Iberia Spaghetti

• 1½ lbs live lobsters

• 1 medium onion, chopped

• 2 celery stalks, chopped

• 2 sprigs fresh basil or tarragon

• 4 cups heavy cream

• ½ tsp crushed red pepper flakes

• 1 tbsp unsalted butter

• 3 oz Parmesan cheese, grated, plus more for serving

• 3 tbsp chopped chives

• Freshly ground black pepper, to taste

Shop at our Amazon Storefront.

1. Bring salted water to a boil and steam the lobsters until the shells turn bright red. Let cool, then remove the meat and reserve the shells.

2. Heat Iberia Organic Extra Virgin Olive Oil in a large pot. Add lobster shells, onion, celery, Iberia Minced Garlic, basil or tarragon, crushed red pepper flakes, and cream.

3. Simmer uncovered, stirring occasionally, until the cream is infused with lobster flavor.

4. Strain the mixture and discard the shells and vegetables, reserving the lobster cream.

5. Cook Iberia Spaghetti in salted water until al dente. Reserve pasta water and drain.

6. Return the lobster cream to the pot and bring to a gentle simmer. Add butter and lobster meat.

7. Add the cooked pasta and slowly stir in Parmesan cheese. Loosen with reserved pasta water if needed.

8. Serve topped with chives, black pepper, and extra Parmesan.