16 ounces linguini
2  two pound lobsters
9 ounces marinara sauce
1/4 cup brandy
2 tablespoons olive oil
2 slices lemon, plus extra for garnish
1/2 teaspoon garlic, minced
Salt and pepper, to taste
Crushed red pepper, to taste
Parsley, to taste

Cut lobsters in half. Combine oil and garlic in frying pan. Heat on low heat until simmered.  Pour mixture over lobster and ad brandy; light to a flame. Sprinkle with salt, pepper, and red pepper and lemon. Cover with marinara sauce and heat lobster on low temperature (about 15 minutes).  Boil linguini according to directions, but al dente.  Serve lobster over pasta and garnish with lemon and parsley.  Serves 4.

Fancy in name but actually not that complicated to make. Click here to watch the video.

*  Recipe courtesy of the former Bravo Restaurant (Adam’s Mark Hotel, Charlotte, NC)