Ingredients
Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
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![Casa Batlló [barcelonapaseodegracia]](data:image/svg+xml;charset=utf8,%3Csvg%20xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg'%20width%3D'100'%20height%3D'100'%20data-ring-placeholder%3D'1'%3E%3C%2Fsvg%3E "Casa Batlló [barcelonapaseodegracia]")
3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
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2 large plum tomatoes, chopped
2 garlic cloves, sliced
1 onion bulb, sliced
1 ginger, paste
2 fresh Italian parsley
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2 cups cooking cream
Pasta
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Method
Remove meat from the raw lobster.
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Heat oil in heavy large pot over medium heat. Sauté onions, ginger and garlic. 3 minutes.
Add tomato diced tomatoes; stir 3 minutes.
Stir in tomatoes and blended pepper. Add cream; boil 2 minutes.
Reduce heat to medium-low and add spices; thyme, basil and parsley.
Add lobsters and seasoning and allow to simmer just until lobster flavor infuses cream, stirring occasionally, about 10 minutes.
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Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes.
Season with salt and pepper. Transfer to large shallow bowl and serve.
