Fettuccia All'astice

Method

1. In a pan, add extra virgin olive oil and wild garlic (aglio orsino). Heat gently to infuse the oil.
2. Place the lobster halves in the pan, meat side down, and sear briefly until lightly colored. Do not overcook; the lobster will finish cooking with the pasta.
3. Remove the lobster from the pan, extract all the meat from the tail and claws, and set aside. Reserve the shells.
4. Add red and yellow cherry tomatoes to the pan and cook for a few minutes. Season with a pinch of salt.
5. Add a ladle of pasta cooking water and let the tomatoes soften.
6. Cook the fettuccine (fresh pasta made with water and Gragnano flour) using the method: boil for 2 minutes, then turn off the heat and let it sit in the hot water covered for 7 minutes, then finish cooking in the pan with the sauce for 2 more minutes.
7. Drain the pasta slightly undercooked and transfer it to the pan with the tomato sauce. Add more cooking water if needed and toss to combine.
8. Add the reserved lobster meat and the shells (for garnish) back to the pan. Toss everything together over heat until the pasta is perfectly creamy and al dente.
9. Plate the pasta, garnish with lobster shells and a fresh parsley leaf. Serve immediately.