MISTURA’S BIGOLI WITH LOBSTER

Serves 4 to 6

2 live lobsters

(1¼ lb each)

1 lb bigoli or fresh spaghetti

2 tbsp extra-virgin olive oil

2 cloves garlic, finely chopped

1 tbsp grated fresh gingerroot 1 cup julienned leeks

2 tbsp white wine

1 cup tomato fillets (seeded, peeled wedges of tomato) Salt and freshly ground black pepper

1 bunch green onions, julienned into medium-long strips

1 tbsp butter

In large saucepan over high heat, bring heavily salted water to a boil. Just before you are ready to cook the lobsters, insert tip of a sharp knife straight down right behind the lobster’s eyes and cut through downwards.

Place the lobsters into the simmering water and cook for 10 minutes. Meanwhile, fill a clean sink with lots of ice and water (enough to cover the lobsters). Using tongs, carefully transfer cooked lobsters to ice bath to cool completely. Drain and dry the lobsters. Remove lobster meat from shells. Cut meat into bitesize chunks and set aside. Carefully set aside tomalley (soft green paste) and any juice from the head of the lobster, but discard the intestinal sack from near the front of the head.

In another large saucepan over high heat, bring salted water to a boil. Add pasta and cook until al dente.

Meanwhile, in a large frying pan over medium heat, heat olive oil. Add garlic, ginger, and leeks, and sauté gently for a few minutes or until leeks are soft. Add wine and cook until evaporated. Add tomatoes along with reserved tomalley and any juice from the lobster. Stir well. Taste and adjust seasoning with salt and pepper. Add lobster meat to sauce. Drain pasta and add to sauce. Add green onions and butter and toss well to combine. Serve immediately.