Tagliatelle with Lobster and Tomato

Method

1. Cut the blue lobster into pieces.
2. Heat olive oil in a pan and sear the lobster pieces until they release their flavor and stick slightly to the bottom.
3. Add a splash of hot water to deglaze.
4. Cut fresh tomatoes in half and add them to the pan, crushing them with a spoon.
5. Add tomato passata and stir.
6. Crush a clove of garlic and add it to the sauce.
7. Add fresh basil leaves and salt to taste.
8. Cook the tagliatelle in boiling salted water until al dente.
9. Reserve some pasta cooking water, then drain the pasta.
10. Toss the drained pasta with the lobster sauce, adding a little pasta water and a drizzle of extra virgin olive oil.
11. Serve with fresh basil leaves and optional chili pepper.