Lobster Spaghetti

Method

1. Place the lobster in the freezer for 40 minutes before starting to make it easier and more humane to handle.
2. Cut the lobster in half lengthwise: insert a knife at the joint and push down, then open the halves. Remove the sac near the mouth and the intestine if present.
3. Blend the cherry tomatoes in a mixer for 2–3 minutes, then strain through a fine mesh sieve to obtain a smooth tomato juice; discard the skins and seeds.
4. Finely chop the shallot. In a pan, combine the shallot, a whole garlic clove (crushed with the skin on), a drizzle of olive oil, and the anchovy fillets. Sauté over low heat until the anchovy dissolves.
5. Meanwhile, crack the lobster claws with a nutcracker to release the juices.
6. When the anchovy has dissolved, remove the garlic clove and add the lobster to the pan. Cover and cook over low heat for 1 minute, then turn the lobster, cover again, and cook for another 30 seconds.
7. Increase the heat to high, add the brandy or cognac, and flambé. Let the flame die out naturally.
8. Add freshly ground black pepper, then pour in the tomato sauce. Cook over medium heat, adding a little salt. Cook the lobster for about 3 minutes per side (total about 6 minutes).
9. Remove the lobster from the pan and place it on a tray; cover with aluminum foil to keep warm. Let the tomato sauce simmer gently over low heat for about 10 more minutes.
10. Meanwhile, wash and thoroughly dry the parsley, then chop it finely.
11. Bring a pot of salted water to a boil and cook the spaghetti until 1 minute less than al dente (according to package directions).
12. When the sauce is ready, increase the heat under the pan. Drain the pasta directly into the pan with the sauce and toss well.
13. Turn off the heat, add the lobster back to the pan, cover, and let rest for 30 seconds to harmonize the temperatures.
14. Plate the spaghetti, top with the lobster halves, sprinkle with raw chopped parsley, and optionally add a grind of black pepper.