Spaghetti with Lobster

Method

1. Clean the lobsters: remove the stomach and intestinal tract, then cut into pieces.
2. Heat olive oil in a large pan. Add garlic cloves (in their skins), parsley stems, and a small chili pepper. Cook until fragrant.
3. Place the lobster pieces, meat side down, in the pan and toast until golden. Set aside.
4. Remove the lobster meat from the shells and reserve. Break the carapace into pieces.
5. In the same pan, sauté finely chopped celery, carrot, and onion until golden. Add the lobster shells and toast well.
6. Add cold water to deglaze the pan, then add tomato concentrate and salt. Cover and simmer for 30 minutes.
7. Strain the broth through a fine sieve, pressing on the shells to extract all flavor.
8. While the broth simmers, caramelize the yellow cherry tomatoes: halve them, heat olive oil with a garlic clove, add tomatoes, season with salt, pepper, and brown sugar, and cook until caramelized.
9. Cook the spaghetti in the lobster broth risotto-style: add the pasta to a pan with a ladle of broth, stirring and adding liquid gradually until al dente.
10. Add the reserved lobster meat and chopped fresh parsley to the pasta, toss well, and serve.