Food My Muse

0 Get the lobster meat out of the shells. Tie the shells in a cheesecloth with an onion. Chop the lobster tails into large chunks.
1 Add the lobster and onion bundle into boiling salted water and cook for about 30 minutes.
2 Preheat a pan for 2 minutes on high, lower to medium high. Add a bit of olive oil and the lemon, flesh side down.
3 Caramelize the lemon for 3 minutes on med high. Lower to medium and add shallot and garlic. Sauté until soft, about 5 minutes. Making sure they don’t burn.
4 Deglaze the stuck on bits with the lemon and squeeze the ‘caramelized’ juice. Remove from pan.
5 Add harissa paste and raise heat to medium high. Sauté for 2 minutes and add wine. Reduce by half.
6 Add lobster with a bit of seasoned salt and let it cook for 2 minutes, you don’t want it fully done because it’ll continue to cook.
7 Remove the lobster shell onion bundle from the water removing any white foam left behind on the top.
8 Boil the spaghetti in that water until almost al dente.
9 Add the pasta to the lobster sauce with pasta water to taste, I did about 1/3 cup. Cook for another 2-3 minutes. Turn heat off.
10 Add herbs, lemon zest and butter. Mix really well to get it super creamy.
11 Serve it with a drizzle of olive oil, herbs and black pepper and that is it!