• 1lb Angel Hair Pasta
• 1/2 Cup Olive Oil
• 5-6 Garlic Cloves, thinly sliced
• 1 Italian Red Long Hot Pepper, thinly sliced
• 1 Italian Green Long Hot Pepper, thinly sliced
• 1 Jar of Carbone Spicy Vodka Sauce (24oz)
• 8oz Heavy Cream
• 1 Whole Fresh 2lb Lobster OR 3/4lb Pre-Cooked Meat cut into bite-sized pieces
• 2.5 tsp Green Peppercorns in Brine, food processed (or fresh black pepper to taste)
• 1/2 Cup Italian Flat Leaf Parsley, washed, dried, picked, chopped
• 1/2 oz Brandy

1. If cooking the lobster, boil in salted water or steam the lobster for 10-12
minutes, until an internal temperature of 140F and the lobster is bright
red. Chill quickly in ice water to stop the cooking process. Remove and
clean the meat from the shell. Cut into bite-sized pieces.
2. In a large sauté pan, heat the olive oil. Add the sliced garlic and peppers, and cook until the garlic is translucent.
3. Add the Carbone Spicy Vodka Sauce and heavy cream, and bring to a
simmer. Turn off the heat.
4. Bring salted water to a boil in a large pot and cook pasta according to package directions or until al dente. Strain pasta in a colander.
5. Add and toss the cooked drained pasta, and cooked lobster meat to the sauce and return to the heat. Taste and adjust seasoning with kosher
salt.
6. Remove from the heat. Add the brandy. Toss in the crushed green peppercorns and chopped parsley.
7. Plate.