Blue Lobster Spaghetti

Method

1. In a pan, heat extra virgin olive oil and sauté two cloves of garlic until golden.
2. Remove the garlic and start shelling the blue lobster; set the meat aside.
3. Prepare a bisque base: in a casserole with olive oil, sauté chopped celery and carrots.
4. Add the lobster shells and cook for a few minutes, then add a pinch of tomato concentrate to deepen the colour.
5. Pour in water (or fish stock) and simmer for about 30 minutes.
6. Meanwhile, cut cherry tomatoes in half. In another pan, heat olive oil, add two garlic cloves, the cherry tomatoes, and the reserved lobster meat; sauté briefly.
7. Blend the bisque until smooth, then strain it through a fine-mesh sieve to obtain a rich, red broth.
8. Cook the spaghetti in the bisque like a risotto, adding more broth if needed, until al dente.
9. At the end of cooking, stir in the cherry tomato and lobster mixture. The pasta should be creamy.
10. Plate the spaghetti, top with additional lobster meat, and serve immediately.