Olive Garden Lobster Spaghetti - cooking recipe

Ingredients

2 (1 1/2 lb) lobsters
1 teaspoon dried thyme
1 teaspoon Old Bay Seasoning
1/8 teaspoon crushed red pepper flakes
1 ounce extra virgin olive oil
1 medium onion, diced
1 tablespoon chopped garlic
1 cup white wine
1 pint heavy cream
6 ounces fresh spinach
5 ounces roma tomatoes, diced
1/2 cup cold butter, cut into pieces
2 ounces sherry wine
1 teaspoon salt
1/2 teaspoon pepper
12 ounces spaghetti (Follow box directions for cooking pasta)

Preparation

Preparing the lobster:
Boil water in pot large enough to hold the lobsters.
Drop lobsters in pot and boil for 3 minutes. When finished cooking, remove lobsters from pot.
Twist off the two front claws where they join the body.
Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise.
Season lobster with Old Bay, thyme and crushed red pepper.
Preparing the sauce:
Heat olive oil in large pot. Saute onions over medium heat until translucent, approximately 4 minutes.
Add garlic and saute another minute, add wine and sherry, salt and pepper.
Add lobster. Bring to boil, cook for 4 minutes.
Remove lobster meat from sauce and set aside, cook another 4 minutes.
Add cream and bring to a boil for 7 minutes. Strain sauce and add liquid back to the pan. Add spinach and tomatoes and butter and bring to a boil.
Add lobster to reheat.
Preparing Lobster Spaghetti entree: Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.