Spaghetti with Lobster

Method

1. Cut the lobster: place the knife on the head and cut the front part, then tap to split. Remove the intestines and entrails.
2. Crack the claws with a meat tenderizer to release flavor.
3. In a large pan, heat abundant olive oil. Add slightly flattened garlic cloves, parsley stems, and basil leaves.
4. Add the lobster pieces (body and claws) and cook over high heat until browned.
5. Add halved datterini tomatoes and cook briefly.
6. Deglaze with a splash of rosé wine, letting it absorb the flavors.
7. Remove the lobster body (keep claws) and discard the garlic, parsley stems, and basil.
8. Crush the tomatoes in the pan and lower the heat.
9. Cook spaghetti in boiling salted water until very al dente.
10. Grate a clove of garlic into the tomato sauce and mix.
11. After 5 minutes, remove the claws and add them to the sauce.
12. Add chopped chili pepper and chopped parsley to the sauce.
13. Drain the pasta and transfer to the pan with the sauce. Add a ladle of pasta water and increase heat to high.
14. Add salt, more parsley, and hand-torn basil leaves. Toss well.
15. Return the lobster body to the pan to warm through, then serve with the claws on top.
16. Finish with a drizzle of olive oil and fresh parsley.