Ingredients

• 6–8 oz cooked lobster claws (shelled or in shell)
• 6 oz spaghetti
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1–2 tbsp jarred Calabrian red peppers, chopped
• 1 tsp Uncle Dibbz Delta Dust (plus more to taste)
• 1/4 cup dry white wine
• 2 tbsp fresh parsley, chopped
• Juice of 1/2 lemon (plus wedges for serving)
• 1/4 cup freshly grated Parmesan cheese
• Olive oil for finishing
• Salt and black pepper to taste

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Build the sauce base. In a large skillet over medium low heat, melt butter. Add garlic and cook for about 30 seconds until fragrant. Stir in chopped Calabrian red peppers and Delta Dust, and cook for 1 minute to bloom the seasoning.
3. Deglaze. Raise heat to medium and pour in the white wine. Scrape up any bits from the pan and simmer for 1 to 2 minutes until slightly reduced.
4. Warm the lobster. Add lobster claws to the skillet and toss gently in the sauce for 2 to 3 minutes until heated through.
5. Combine. Add the cooked spaghetti to the skillet and toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce. Stir in parsley, lemon juice, and Parmesan. Taste and adjust with more Delta Dust, salt, or pepper.
6. Finish and serve. Plate the pasta, arrange the lobster on top, and drizzle lightly with olive oil. Serve with extra lemon wedges.

Notes

• Start with 1 tbsp Calabrian red peppers if you prefer a medium level of heat. Add more to turn it truly Diablo.
• If using lobster still in the shell, crack before serving so it is easier to eat at the table.