Lobster Cacio E Pepe For Two

• 1/2 pound uncooked spaghetti
• 8 cups water
• 1 (1 1/4- to 1 1/2-lb.) live Maine new shell lobster
• 2 tablespoons unsalted butter
• 2 1/2 ounces pecorino Romano cheese, grated (about 1/2 cup plus 2 Tbsp.)
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon finely chopped fresh tarragon

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, bring 8 cups water to a boil in a large stockpot over high. Add lobster, and cook 6 minutes. Transfer lobster to a bowl filled with ice and water; let stand until cool enough to handle. Reserve 1/2 cup of the cooking water. Using scissors or a chef's knife, remove and discard the lobster shell. Chop meat into 1-inch pieces, and set aside.
3. Melt butter in a large skillet over medium-high. Add the pasta, cheese, pepper, salt, and 1/4 cup of the reserved cooking water. Cook, stirring constantly, until cheese is melted. If you prefer a creamier sauce, add the remaining 1/4 cup reserved cooking water. Stir in the lobster.
4. Divide pasta mixture evenly between 2 plates. Sprinkle evenly with tarragon, and serve hot.

spaghetti, water, live maine, unsalted butter, romano cheese, black pepper, kosher salt, tarragon

Taken from www.myrecipes.com/recipe/lobster-cacio-e-pepe-for-two (may not work)