Cold Guitar Spaghetti with Lobster, Crispy Vegetables and Red Tomatoes

Method

1. Place the cherry tomatoes on a baking sheet with garlic cloves, rosemary, thyme, salt, and a drizzle of extra virgin olive oil. Dry them in the oven at 70°C (160°F) for about 2 hours.
2. Cut the vegetables into small cubes: julienne the carrots and leek (white part), dice the red and yellow bell peppers and zucchini.
3. Sauté the vegetables in a pan with a little oil, garlic, and herbs for about 3 minutes. Season with salt and pepper. Set aside.
4. Bring a pot of salted water to a boil and cook the lobster for 7 minutes. Immediately transfer it to ice water to cool.
5. Cook the guitar spaghetti in the same water used for the lobster (or in salted water) until al dente. Drain and cool under cold running water or in ice water.
6. Clean the lobster: remove the carapace, extract the tail and claw meat, and cut into large chunks.
7. In a pan, heat a thin layer of extra virgin olive oil with chopped shallot. Add the lobster pieces, chives, fleur de sel, and a pinch of pepper. Do not let the oil boil; just warm gently.
8. In a large bowl, combine the cold spaghetti, sautéed vegetables, lobster mixture, and oven-dried tomatoes. Toss gently with hands or tongs until well mixed. Serve garnished with a few extra dried tomatoes.