Tu Voi Fa L'Americano...

• 1 1/2 pounds Atlantic lobster
• 7 ounces cherry tomatoes
• 8 ounces flat pasta; tagliatelle, fettucine, or pappardelle
• 2 bay leaves
• 1 shallot, chopped
• 1 clove garlic, chopped
• 2 tablespoons butter
• 1 shot vodka
• 1 teaspoon red pepper flakes (or more to taste)
• Salt and cracked black pepper
• 1/2 cup heavy cream
• 1 tablespoon tomato paste

1. Prep the garlic and shallot. Rinse the cherry tomatoes and with your sharp knife cut each in half longitudinally.
2. Murder the lobster. Boil it to your own method with the bay leaves for about 8 minutes. SAVE THE WATER YOU BOILED IT IN. When Monsignore Aragosta is cool enough to handle extract the meat with your surgical instruments.
3. In a hot skillet melt the butter.
4. Add the shallot and garlic just long enough to color. Add the tomatoes and allow them to melt a little bit. Season with the pepper flakes as well as the salt and pepper.
5. Add the vodka to the pan from a glass not the bottle. You can set it on fire if you want to impress but it's not necessary.
6. Add the cream and tomato paste and stir. The tomato paste is in there to provide a pinkish color to complement the lobster and the tomatoes. Reduce the sauce while the pasta cooks.
7. Add the lobster parts. You can slice these to your own taste for presentation*.
8. Meanwhile bring the lobster water back to a boil. Add the pasta and cook until al dente.
9. When the pasta is ready stir into the tomato and sauce mixture. Taste for seasoning as it may need more black pepper.
10. *Note to cook: I truss the lobster to a wooden spoon because it keeps the tail from curling, and whether you'll be slicing it or keeping it intact it will give you more presentation options.

lobster, tomatoes, pasta, bay leaves, shallot, clove garlic, butter, shot vodka, red pepper, salt, heavy cream, tomato paste

Taken from food52.com/recipes/14018-tu-voi-fa-l-americano (may not work)