Serves 2

• 1 fresh lobster, broken down, shells reserved
• ¼ cup EVOO + more for finishing
• 1 medium shallot, small dice
• 3 garlic cloves, whole peeled
• 1 tsp sweet paprika
• 1 bay leaf
• 1 bunch fresh basil
• 1 pinch Sicilian oregano
• 2 cup white wine
• 1 Jar Carbone Arrabbiata sauce (24oz)
• 2 Tbls Calabrian chili’s, chopped
• 1 lemon, zest and juice
• 1 lb cooked linguini
• 1 cup reserved pasta water
• Salt and pepper to taste

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.