- 2 live or cooked lobsters
- large pot full of boiling with 1tbsp of salt
Stock
- 6 garlic cut in half
- 2 onions cut in quarters
- 2 star anise
- 6 bay leaves
- 1 tbsp fennel seeds
- 2 sprigs rosemary
- 2 sprigs oregano
- 2 sprigs trragon
- splash cooking wine
- 8 cups of water
- 250g passata
- shells of lobster- preserving a couple of pieces for the presentation plate
Freeze lobsters for 1-2 hours and then place them in the boiling salted water and boil for 8-10 minutes
Strain and set aside to cool
In large pot add 3 tbsp of olive oil and fry garlic and onions for two minutes. Add the spices and then the herbs and sautee for 2 minutes. Add lobster shells and crush with a kitchen hammer to realease juices and flavor. Add Passata cook for another 2 mintues. Add water and bring to a boil. Cover and simmer for 2 hours.
Cook Spaghtetti until al dente. In a shallow frying pan sautee garlic in 3 tbsp of olive oil and then add chilli peppers and add lemon juice. Sautee on high heat for 3 minutes then add the cooked lobster and sautee for a furhter minute or two. Add spaghetti and parsley and cook for another 3 minutes. Serve immediately garnish with saved lobster shells and parsley.