Spaghettini With Lobster Sauce

• 2 tablespoons olive oil
• 6 garlic cloves, peeled
• 2 (28 ounce) cans whole canned tomatoes
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped fresh oregano
• 1 bay leaf
• 2 peppercorns
• 3 maine lobsters (the best there is!)
• 1 lb spaghettini
• grated romano cheese

1. In a pot large enough to hold the lobsters, warm olive oil and crush the garlic through a garlic press into the oil, stirring; do not let garlic brown.
2. With your hands, crush tomatoes into pot.
3. Bring sauce to a simmer and once simmering, add parsley, oregano, bay leaf, and peppercorns to sauce and stir.
4. Add live lobsters, cover pot, and cook over medium-high heat until lobsters are red, about 12-15 minutes.
5. While lobsters are cooking, bring a large pot of salted water to a boil and cook spaghettini.
6. Drain and plate.
7. Place lobsters over spaghettini and pour sauce over lobsters and pasta.
8. Sprinkle with Romano cheese and serve.

olive oil, garlic, tomatoes, flat leaf parsley, fresh oregano, bay leaf, peppercorns, lobsters, spaghettini, romano cheese

Taken from www.food.com/recipe/spaghettini-with-lobster-sauce-281250 (may not work)