Spaghetti with Lobster and Black Truffle

Method

1. Freeze the live lobster in the freezer for 15 minutes to make handling easier.
2. Separate the head from the body.
3. Remove the stomach sack (near the mouth) from the head and discard it.
4. Crack the claws with a nutcracker to allow flavors to release, keeping all juices.
5. Remove the tail meat by pressing on the sides and pulling it out.
6. Crush a garlic clove with the skin on.
7. Cut the cherry tomatoes in half or quarters.
8. Heat a generous amount of extra virgin olive oil in a pan and add the crushed garlic (and optional chili).
9. Sauté until fragrant, then add the lobster head and all shells. Cook until the lobster turns golden.
10. Add the tail meat and any reserved juices from the plate.
11. Pour in a splash of brandy or cognac and flambé over high heat to develop deeper flavors.
12. Add the cut tomatoes, salt, and pepper. Cover and cook for 5 minutes over medium heat.
13. Remove the tail and head halves from the pan; set aside.
14. Discard the garlic clove and all large shells from the pan.
15. Transfer all remaining cooking juices and solids to a blender. Add the butter and blend until smooth and creamy. Set the cream aside.
16. In the meantime, clean the black truffle (if using) by scrubbing under water and removing any soil.
17. Bring a large pot of water to a boil, add the lobster shells (optional) and salt, then cook the spaghetti until al dente.
18. Cut the reserved lobster tail into small bite-sized pieces and stir them into the cream.
19. When the pasta is almost ready, reheat the lobster head halves in a separate pan with a ladle of pasta water.
20. Drain the spaghetti (reserve some pasta water) and add it to the pan with the heads. Toss over high heat for a minute.
21. Add the lobster cream, remove from heat immediately, and stir vigorously to coat the pasta.
22. Fold in fresh chopped parsley.
23. Plate by placing a head half with claw on each plate, create a nest of spaghetti on top, and finish with a few slices of black truffle and a drizzle of the remaining cream from the blender.