Paccheri with Lobster Cream

Method

1. Defrost the frozen raw lobster in the refrigerator overnight.
2. Bring a pot of water to a boil and add green peppercorns, tarragon, bay leaves, and salt.
3. Boil the lobster for 3 minutes, then turn off the heat and let it rest covered for 1 minute (total 4 minutes).
4. Remove the lobster and separate the tail from the head.
5. Use scissors to cut open the tail and extract the meat.
6. Cut the claws with scissors to extract the meat.
7. Cut the head in half and scoop out the internal paste (tomalley). Set all meat and tomalley aside.
8. Put the empty shells back into the lobster cooking water, add two ladles of that water, and blend until smooth. Strain through a fine sieve.
9. In a pan, heat olive oil and sauté garlic cloves and parsley stalks until golden, then remove them.
10. Add cherry tomatoes, chili pepper, and some pieces of the head and legs. Add two tablespoons of tomato passata. Cook well.
11. Near the end of cooking, add fresh chopped parsley.
12. Add a bit of lobster cooking water to thin the sauce and cook for another 2 minutes.
13. Meanwhile, boil water and cook paccheri for half the recommended time (about 7-8 minutes), then transfer them to the sauce to finish cooking (risottare).
14. Once the sauce is ready, remove any large pieces and blend the sauce to a smooth cream. Strain again if necessary.
15. Add the reserved lobster meat to the sauce along with the pasta. Stir gently to coat the pasta, avoiding breaking the paccheri. Continue cooking until the pasta is al dente and has absorbed the sauce.
16. Serve with fresh parsley and a drizzle of extra virgin olive oil.