Instructions

1. In a 6 quart dutch oven over medium high heat, add the olive oil, whole garlic cloves and toast the lobster shells for about 2 minutes.

2. Add the shallot, bay leaf, a pinch of salt and sauté until translucent. Add about 6 fresh basil leaves and fry, add the paprika and a pinch of Sicilian oregano.

3. Add the white wine and reduce by half.

4. Add the Carbone Arrabiata sauce and bring to a simmer. Cook for about 12 minutes, stirring frequently.

5. Drop the pasta in boiling salted water and stir to separate the noodles.

6. Once the sauce has thickened up a bit, remove the lobster shells and discard.

7. Add the lobster meat and simmer for an additional 5 min or until fully cooked but not rubbery.

8. Toss in the pasta and simmer for an additional minute and a half until the pasta is evenly coated with the sauce, and then drizzle in olive oil.

9. Add the zest and juice of 1 lemon, basil chiffonade and stir.

10. On a large plate, twist the noodles to make a nest, then top with the remaining sauce and lobster pieces, garnish with a chiffonade of fresh basil.