Six lobsters, cooked, shelled and chopped into bite size pieces
1/3 cup lemon juice (from 2 lemons)
1/2 cup olive oil
2 minced garlic cloves
1/4 cup chopped parsley and basil
1/4 cup mint
Pinch of salt
1 pound cooked spaghetti
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.
Recipe adapted from The New York Times