SPAGHETTI WITH LOBSTER

Serves: 4

1 cooked lobster (about 1 1/4 lb/560 g)

2 tbsp (30 mL) olive oil

1 small onion, chopped

1 cup (250 mL) dry white wine

1 1/2 cups (375 mL) tomato passata

1/2 bouillon cube for vegetable or fish broth

1 1/4 lb (560 g) cherry tomatoes (about 40), halved

Salt

Freshly ground black pepper

12 oz (340 g) spaghetti

1/4 cup (60 mL) salted butter A handful of fresh flat-leaf parsley, leaves roughly chopped

1. Halve the lobster lengthwise with a large knife, from head to tail. Remove and discard the tomalley and coral. Set the lobster aside.

2. In a large, heavy-bottomed frying pan heat the oil over medium heat, then add the onion. Cook, stirring, until the onion becomes translucent, 5 to 10 minutes. Pour in the wine and the tomato passata, crumble the bouillon cube over the sauce, and give everything a good stir with a wooden spoon. Add the tomatoes and cook, stirring occasionally, for 10 minutes. Now crack the lobster claws and add the claws and tail face side down. Cook for 5 minutes more. Season with a generous pinch of salt and pepper.

3. Meanwhile, fill a large saucepan with water and salt it generously. Set the pan on high heat and bring to a boil. Add the spaghetti and cook al dente as per the instructions on the package. Just before you drain the pasta, scoop 1⁄2 cup (125 mL) of the cooking water out of the pot and set to one side. Drain the pasta in a colander, return it to the saucepan, and add the butter. Stir until the butter melts. 4. Gently lift the lobster pieces out of the pan and set them to one side. Add the pasta to the frying pan and toss it in the tomato sauce, adding the reserved cooking water little by little. Add about half the parsley to the pan, and toss well. Spoon the pasta onto a serving dish, gently arrange the lobster pieces on top, sprinkle with the rest of the parsley, and serve while piping hot.