Procedure:

Sauté the chopped onion over low heat with 4 tablespoons of extra virgin olive oil, add the chopped tomatoes and cook for 15 minutes. Slice the lobster meat already boiled in a pot of water for 15 minutes, cook for 2 minutes in a pan with two tablespoons of olive oil and a clove of garlic, deglaze with white wine and add to the sauce the last 5 minutes of cooking. Season with salt and pepper.

During the preparation of the sauce, put the pot on the fire to cook the spaghetti. Drain and season with lobster sauce, sprinkle with chopped parsley.