3 pounds lobsters, (2-1.5 lb. lobsters)
1 teaspoon dried thyme
1 teaspoon Old Bay Seafood seasoning
1/8 teaspoon crushed red pepper
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 stick cold butter, cut into pieces
2 ounces sherry
1 teaspoon salt
1/2 teaspoon pepper
12 ounces spaghetti, uncooked
1. 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.
2. 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.
3. Preparing the spaghetti: Cook spaghetti to al dente (or according to package instructions). Drain.
4. Preparing Lobster Spaghetti entree: Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.