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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter in a saucepan, and once sizzling add the onion and garlic. | 2. Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated. | 3. Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened. | 4. Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm. | 5. Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1		Peeled Minced	-	-	-	-
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
butter	2	tablespoons		171.0	7.857	5.343	14.4
brandy	1/2	cup		-	-	-	-
tomato	1	can	crushed imported	62.068999999999996	13.7631	3.2384	0.5397
salt pepper				-	-	-	-
red pepper flake	1	dash		-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
lobster meat	3	cups	cooked chopped	-	-	-	-
spaghetti	1			8.7883	1.9589	0.1814	0.1616

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.