Spaghetti with Lobster

Method

1. Break the lobster claws and place the carapaces (bodies) in a pan.
2. Toast the carapaces on all sides until fragrant.
3. Meanwhile, crush the yellow and red cherry tomatoes by hand.
4. Sauté the crushed tomatoes in the pan with the carapaces.
5. Remove the lobster meat from the carapaces and chop it roughly with a knife.
6. Add the chopped meat back to the pan with the tomatoes.
7. Season with a pinch of salt and pepper.
8. Also remove the meat from the claws and add it to the sauce.
9. Prepare a broth with the empty carapaces: add parsley, onion, and cold water, then let cook for half an hour.
10. Strain the broth through a fine sieve.
11. Cook the spaghetti in the strained broth until al dente.
12. Finely chop the parsley.
13. Finish cooking the spaghetti in the pan with the tomato-lobster sauce, adding a splash of the broth.
14. Add lemon peel for fragrance and the chopped parsley.
15. Stir vigorously to emulsify the sauce.
16. Serve immediately.