Spaghetti with Lobster

Method

1. Bring a large pot of salted water to a boil. Place the lobsters in the freezer for 15–20 minutes if they are still alive to stun them humanely and prevent them from moving in the hot water.
2. Put the lobsters into the boiling water, cover, and cook for 1 minute from the moment the water returns to a boil.
3. Remove the lobsters and place them on a tray. Meanwhile, keep the water boiling.
4. Separate the heads from the tails by twisting. Extract the green tomalley (bordura) from the heads and set aside.
5. Return the heads to the pot and cook for 15 minutes. Set the tails aside.
6. Remove the lateral fins from the tails using scissors. If present, extract the roe and set it aside with the tail meat.
7. Gently crack the carapace of the tails to loosen the meat, then cut along the top and bottom with scissors to remove the shell. Remove the intestinal vein from each tail.
8. Cut the tail meat into small cubes. Place the tail meat, roe, and tomalley together in a bowl.
9. In a large skillet, add a drizzle of olive oil, a crushed garlic clove (in its skin), and chili pepper to taste. Heat over low flame, tilting the pan so the oil covers the garlic. Once aromatic, remove the garlic.
10. Add the tail meat, roe, and tomalley to the skillet. Increase the heat to high, season with a pinch of salt, and cook for about 1–1.5 minutes, letting the liquid reduce and almost caramelize. Cover and set aside.
11. Begin cooking the spaghetti in the lobster cooking water. Cook until al dente, about 2 minutes before the recommended time.
12. Add a small amount of brandy or cognac to the skillet. Flambé carefully (the flame will extinguish within 30 seconds).
13. Add the cherry tomatoes and cook for 3–4 minutes over medium heat, until they begin to soften and release their juices.
14. When the pasta is halfway cooked, add the lobster heads (including legs) to the skillet with the sauce. Cover and cook for the remaining 2 minutes of the pasta's cooking time, adding a splash of pasta water if needed.
15. Transfer the al dente pasta directly into the skillet. Toss well, adding a little pasta water to achieve a creamy emulsion.
16. Remove from heat. Stir in finely chopped parsley, freshly ground black pepper, and a final drizzle of extra virgin olive oil.
17. Serve immediately.