Ingredients

• 1 Whole Spanish lobster – the fresher the better
• 125 grs Angel hair pasta
• 2 Fresh Tomatoes
• 1 Scotch bonnet pepper
• Fresh Thyme
• Fresh Oregano
• 1 Lemon
• Teaspoon of Yellow Curry
• ½ cup of Coconut milk
• Fresh Cilantro

Instructions

Marinate the Lobster with salt, pepper, garlic and olive oil; after that, put the lobster in the grill for 12 min approx. When the lobster is ready, remove the meat and chop it into big pieces.

For the Caribbean Spicy Sauce: cook some fresh tomatoes, spring thyme, scotch bonnet, oregano, yellow curry powder and coconut milk; let the sauce cook for 5 min. After that, add salt and pepper, stir the sauce and finish by adding some fresh lemon juice.

Cook Angel Hair pasta for only 4 min in hot water and remove. When the pasta is ready mix the pasta with, the lobster chunks and the Caribbean sauce together. Let them cook for 2 more min. Put the grilled shell of the lobster on the plate and stuff it in the shell with the cooked pasta. Lastly, decorate with fresh cilantro and lemon.