Lovely Lobster!

Wes and Meredith Calhoun

Wes and Meredith Calhoun share a favorite dish.

Photography by Beau Gustafson

Wes and Meredith Calhoun enjoy spending time in the kitchen. “After a long day at work, we tend to wind down best with a glass of wine and a recipe often pushing dinner time back to 9 p.m. We love to cook together,” Meredith says.

“Typically, I find a recipe I want to try either by chance or because I went hunting for it,” she says.

Lovely Lobster


1 large lobster (2 lbs) or 4 lobster tails

1-2 lemons, halved and seeded

2 bay leaves

3 Tablespoon butter

1 large onion, chopped fine

4 cloves garlic, minced

½ teaspoon herbs de Provence

Dash  Cavender’s

1/8 fresh ground black pepper

1 (28 oz.) can diced tomatoes

3 Tablespoon olive oil

4  teaspoon salt + more for lobster water

2  Tablespoon tomato paste

1  teaspoon ground black pepper

1/2 teaspoon cinnamon

Dash  worcestershire sauce

1  c half & half

2  Tablespoon capers

1 (8 oz) spaghetti (we use whole wheat)

1  Tablespoon olive oil

1  clove garlic, minced

1/2 cup fresh parsley, chopped

1/4 cup fresh oregano, chopped



1. Bring a large pot of salted water to a boil (use a bit of seasoned sea salt to salt the water if you have it).  Add the juice of half a lemon and lemon rind and bay leaves to the water.  Add the lobster and cook for 10-13 minutes (10 minutes for first lb of weight then 3 more minutes for each extra lb) until bright red. NOTE: You will sear the lobster tail halves in the skillet later, ere on the side of undercooking in this step.

2. As soon as the lobster starts cooking, melt 3 T butter in a large skillet over medium heat. Add the onion and 4 cloves garlic along with herbs de provence and Cavender’s. Cook and stir to soften.

3. Remove the lobster from the water and set aside. Save the water for cooking the pasta. Place the cooked lobster on a cutting board, remove claws and set aside. Remove tail and discard the remainder of lobster. Cut the tail in half lengthwise. Squeeze the juice of the other lemon half on the meaty sides and sprinkle with 1/8 t fresh ground black pepper (Wes calls this “stepping on your tail”). Place the lobster meaty side down in the skillet with the onion and garlic. Cook for about 2 minutes.

4. Remove the lemon rind and bay leaves from the lobster water and reheat to a boil. Add the spaghetti and cook 8 minutes, or until tender.

5. Remove the lobster halves and set aside. Add the tomato paste to the skillet and cook for 1 minute. Add the diced tomatoes and turn the heat to high to bring to a boil. Add the olive oil, salt, pepper, cinnamon and worcestershire sauce. Cook stirring constantly for 5-7 minutes. Slowly pour in the half & half, stirring constantly. Turn the heat down to medium-low and keep warm.

6. Remove the meat from the lobster claws and rough chop. Stir into the tomato mixture along with capers.

7. Drain the spaghetti and toss with the remaining olive oil and garlic, oregano and half of the parsley. Pour the lobster and tomato mixture over the pasta. Place the lobster tails on top. Squeeze lemon juice liberally over the dish. Sprinkle all over with remaining parsley.

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