Spaghetti with Slipper Lobster

Method

1. If the slipper lobster is alive, freeze it for about two hours, then refrigerate until it is dead.
2. Make an incision on the underside of the carapace and cut through to open it. Use poultry shears if needed.
3. Remove and save the coral (roe) from inside the carapace using a small bowl or teaspoon.
4. Finely chop the shallot, mince the garlic (remove any green germ), and slice the fresh chili (or use dried).
5. Cut the cherry tomatoes in half.
6. Heat plenty of extra-virgin olive oil in a large pan. Add the garlic and chili. When the garlic sizzles, add the shallot and spread it evenly.
7. Place the slipper lobsters in the pan, shell side down. Lower the heat slightly. Cook until they change color, then turn them over. Cook for about 5–6 minutes total, turning once or twice, until the meat is cooked and the shells are curled.
8. Add the cherry tomatoes to the pan. Season with salt and pepper. Cover and cook over high heat for 2–3 minutes.
9. Remove the lobsters from the pan and set aside on a tray.
10. Add a ladle of water to the pan, stir, and cover. Keep the heat high.
11. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente, saving some pasta water.
12. Pass the pan's contents through a food mill to remove tomato skins and seeds, creating a smooth creamy sauce.
13. Return the sauce to the pan. Add the parboiled pasta to the pan and finish cooking it in the sauce, adding pasta water as needed to maintain a creamy consistency.
14. Just before the pasta is done, turn off the heat and stir in the reserved coral until it melts and creates a velvety texture.
15. Add fresh basil leaves (and any basil flowers if available). Toss well.
16. Plate the spaghetti, top with a whole slipper lobster, spoon some sauce over the top, and garnish with a basil leaf.