Spaghetti with Lobster

For the dough, sift the flour onto a surface and press a bulge in the center. gradually stir in the beaten eggs and lukewarm lobster butter. Knead until a firm smooth dough forms.

Rotate the dough through the pasta machine on the spaghetti roller and cook in boiling hot water until al dente.

Cook the lobster or lobster crabs in boiling hot water for 2 minutes and remove.

For the sauce, remove the peel from the shallot and chop it finely. Blanch (scald) the tomatoes with hot water, pull briefly, quench and peel off the skin. Cut the fruit in half, remove the stalks and cut the flesh into cubes. Sauté the shallot cubes in hot butter. Dice the deveined lobster meat and add with the diced tomatoes. Remove the peel from the garlic. Add it and season with basil strips, salt and pepper.

Toss the lobster spaghetti in the lobster butter and arrange in warm plates, spreading the sauce evenly over the top and garnishing with freshly grated Parmesan and basil leaves.

Then bring the lobster spaghetti to the table on the spot, perhaps offering grated Parmesan on top.

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