Astakomakaronada (lobster spaghetti)

Instructions

1. Plunge the live lobsters into salted boiling water for 4 minutes, then remove them and let them cool. Separate the tail from the body, cut the tail into medallions, and set aside the coral and juices.
2. Heat the olive oil in a large skillet. Sauté the finely sliced onion for 5 minutes, then the chopped garlic for 1 minute.
3. Add the tomato paste, cook for 1 minute, then deglaze with the white wine and reduce by half.
4. Add the crushed tomatoes, sugar, salt and pepper. Simmer for 15 minutes over low heat until the sauce is smooth.
5. Add the lobster medallions and the crushed coral to the sauce, then simmer for 5 minutes. Adjust the seasoning.
6. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, keeping a little cooking water.
7. Toss the pasta with the lobster sauce, adding a splash of cooking water if needed, sprinkle with parsley, and serve immediately.