Spaghetti with Lobster

Method

1. Place the lobsters in the freezer for 15–20 minutes to humanely kill them.
2. Bring a large pot of salted water to a boil. Add the lobsters and cook for 5 minutes from the moment the water returns to a boil.
3. Remove the lobsters and let them cool slightly. Clean them by separating the heads and tails, removing the intestinal tract, and reserving all juices and tomalley. Cut the tails into small pieces and set aside.
4. Finely chop the tamarillos (or substitute with cherry tomatoes or kiwis).
5. In a large pan, heat a drizzle of olive oil. Add the crushed garlic cloves and sauté until fragrant.
6. Add the chopped tamarillos (or cherry tomatoes) to the pan and cook until they break down into a sauce.
7. Add the lobster meat (tails and any meat from the heads) to the pan. Season with a little pepper.
8. Pour in the sparkling wine and let the alcohol evaporate, stirring occasionally. The sauce will become creamy.
9. Meanwhile, cook the spaghetti in the same water used for the lobsters, until al dente.
10. When the pasta is almost ready, remove the lobster heads from the sauce (reserve for garnish) and transfer the pasta directly to the pan. Add a splash of pasta water if needed.
11. Toss the pasta with the sauce for 30–40 seconds over high heat. Finish with a drizzle of raw olive oil and a sprinkle of chopped parsley.
12. Serve immediately, garnishing with the reserved lobster heads.