Ingredients
2 tablespoons grapeseed oil
3 garlic cloves, smashed
6 medium blue Maryland crabs (5 1/2 to 6 inches each), cooked
1/4 teaspoon red-pepper flakes
2 cans (28 ounces each) peeled whole tomatoes, pureed (about 6 cups)
7 1/2 cups water
3 lobster tails
1/4 cup finely chopped preserved lemons
Coarse salt
1/4 teaspoon freshly ground pepper
1 pound spaghetti
Preparation
Heat grapeseed oil, garlic, crabs, and red-pepper flakes in a stockpot over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add tomato puree and 4 cups water. Bring to a boil. Reduce heat to medium. Cook until sauce is reduced by half, about 1 1/2 hours. Add lobster tails and 2 cups water. Cook for 30 minutes. Let cool. Refrigerate in pot for at least 4 hours or up to overnight.
Stir in remaining 1 1/2 cups water. Bring to a boil over medium-high heat. Reduce heat, and simmer until crabs and lobster tails are heated through, about 5 minutes. Remove crabs and lobster tails; transfer to a serving bowl. Add preserved lemons, 2 teaspoons salt, and the pepper to sauce.
Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain. Transfer to sauce, and gently toss to coat. Immediately transfer spaghetti to a platter, and serve with crabs and lobster tails.
