Lobster spaghetti

    In boiling water (it is very important because if the water does not boil the cauliflowers will empty) we throw the lobster after we have tied it in an embryonic position (head-tail) and we have clogged any places where the meat can leave, with small cloth pieces. It goes without saying that the lobster is alive; in the other case we grab it by the tail and throw it in the boiling water. We have added laurel and salt to the water. Boil for about an hour and remove the lobster. After it cools down a bit, cut it in two or four with a pair of scissors. In a large pan to make the pieces comfortable, sauté and add the chopped garlic, quench with the tsipouro or wine. After it evaporates, pour in the Mala Peruviana and let the sauce glaze a little.
Meanwhile, strain the boiled water of the lobster with a cloth and boil the spaghetti al dente. Remove the lobster from the sauce and add the spaghetti to mix, sprinkling with the chopped parsley. Serve on a plate with enough spaghetti and on top place the lobster pieces nicely. Sprinkle with chopped parsley.

Tip: a little hot pepper gives an incredible spark to the food. Be careful, remove it at the end.