Spaghetti with Lobster

Skin and seed the tomatoes, then chop and set a side. Crack the claws and legs off the lobster, leaving the tail intact and extract the meat. Remove the dark vein and discard. Cut the head away from the tail and pick out all the meat from the head. Remove and discard the stomach sac and gills.

Sauté the lobster meat and the whole tail in the extra virgin olive oil together with the chopped onion, garlic and parsley. Season with salt and pepper, cover with the brandy and wine and set alight. When the flames have died down, add the tomatoes. Cover and cook for 20 min. Remove from the heat and put the tail aside.

Purée the lobster sauce in a blender or food processor.

Cook the spaghetti in plenty of boiling salted water until al dente. Drain and toss in the lobster sauce, adding a small quantity of butter.

Serve pasta decorated with slices of lobster tail and basil leaves.