2 large lobster tails
3 tablespoons butter
1 onion, chopped
4 cloves garlic, chopped
1 small can pureed tomatoes
4 tablespoons olive oil
1 teaspoon salt
¼ cup sherry
1 teaspoon ground black pepper
1 cup heavy cream
1 (8 ounce) package dried angle hair spaghetti
Fresh parsley, chopped

Remove lobster from shell and boil for about 6 to 8 minutes. Bring a pot of water to a boil and season with a little salt, add pasta and cook according to package directions. Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and garlic. Cook and stir just to release the liquid, Do not let them brown. When lobster is done, cut in nice size pieces and place it in the skillet with butter, garlic and onion, add sherry and cook for about 3 minutes. Add tomatoes to the skillet and bring liquid to a boil. Add olive oil, salt and pepper. Slowly stir in cream, stirring constantly. The sauce will become a nice pink color. Drain pasta, add a little olive oil to your pasta to prevent them from sticking together. Pour sauce over pasta and garnish with chopped parsley and serve.