LunaOlivo Lobster Pasta

Leave the lobster in this lovely marinade for 60 minutes, then you cook up some spaghetti, drain it, put in in a bowl and pour the whole lemony, lobstery, herby, garlicky concoction over the pasta. Toss it around a little and there you have it -- a summery lobster dinner that smells incredible and tastes even better.

We had this for dinner a few days ago, and it was a work day for me. When I got home, my hearthrob of a Southern husband had already put the lobster into the marinade and it was waiting on the kitchen counter. The kitchen smelled incredible -- all mint and basil and lemon and garlic and lobster -- and all I had to do was make the pasta, mix it up and not mess up the picture.

Ingredients

Six lobsters, cooked, shelled and chopped into bite size pieces

1/3 cup lemon juice (from 2 lemons)

1/2 cup LunaOlivo Basil Lemongrass olive oil

2 minced garlic cloves

1/4 cup chopped parsley and basil

1/4 cup mint

Pinch of salt

1 pound cooked spaghetti

Instructions

1. Combine lemon juice, olive oil, garlic, herbs and salt. Add lobster and let sit at room temperature for an hour.

2. Cook pasta until al dente. Drain and return to pot. Pour lobster mixture onto pasta and toss.