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Montreal’s Joe Beef is most notorious for its over-the-top, foie gras-tastic take on KFC’s Double-Down, but true fans love the restaurant for dishes like the lobster spaghetti. “Everywhere else in the world, unless you’re on the Maine coast, if you order lobster, you get a half tail on top of a risotto or something,” says chef and co-owner Frédéric Morin. “At Joe Beef, you get a full lobster cut into chunks, tossed with spaghetti like a carbonara.” The rebellious restaurant also eschews several modern rules of pasta cooking. “We don’t cook the pasta à la minute, we don’t use any pasta cooking water in the sauce, and it’s still delicious,” says Morin.