Macaroni with Lobster sauce

A delicious traditional sea-food recipe from Paros Island, in Aegean Sea. Using the water the lobsters are boiled in for the pasta makes the whole dish very flavoured and aromatic

Ingredients (for 4 people):
1 packet of short thick macaroni pasta (like bucatini type)
1/2 tea-cup of olive oil
3 cloves of garlic, finely chopped
2Kg of clawed lobster (the crustacean with the shell on)
1 bunch of flat-leaf parsley, finely chopped
2 large ripe tomatoes, finely chopped
salt
pepper

Method:
Boil the lobsters in plenty of water without adding any salt in the pot.

When ready take them off the pot with a slotted spoon but keep the stock they boiled in for later. Transfer into the sink and rinse the lobsters well.

In a spacious deep frying pan warm the oil on medium to low heat. Add the garlic and lightly sauté for 1-2 minutes, stirring with a wooden spoon. Add the tomatoes, the parsley, a bit of salt and plenty of pepper and simmer the sauce for 5–7 minutes.

Take the lobster flesh off the shell, cut in chunks and add in the tomato sauce. Continue simmering the sauce until it starts thickening.

Boil the pasta according to the instructions on the packet or your preference using the stock the lobsters boiled in earlier. Strain the macaroni in a colander and then transfer into the pot with the lobster sauce.

Toss well, using two spoons, to coat the pasta with the sauce and serve immediately sprinkling on top with more parsley.