We love it with:
SPAGHETTI WITH LOBSTER IN BELLAVISTA
First of all, it starts with cleaning the lobster. After that take the lobsters and with a knife divide them in half for the length, then break the walls of the claws with the help of a nutcracker, so that the meat contained in them releases the tasty liquids, and finely chop the shallot and brown it in a non-stick pan with the oil and the unpeeled garlic cloves; when the garlic is golden, remove it with kitchen tongs and place the lobsters in a pan, letting them sauté for 3-4 minutes. Deglaze with the white wine and cook over moderate heat for 2 minutes, then add the tomato puree which must be quite thick and cook for another 4-5 minutes, allowing the sauce to dry and turning the lobsters from time to time for even cooking.
When the lobsters are ready, remove them from the heat and place them on a cutting board; prolong the cooking of the tomato sauce for another 15 minutes, adjusting with salt and pepper. Meanwhile, place a saucepan with plenty of salted water on the stove that you will need for cooking the pasta. When the water has almost boiled, cook the spaghetti al dente. Drain the pasta and add it to the sauce, mixing well with a spatula or a wooden spoon.
Cut the lobster pulp into chunks, then with a knife cut the claws and remove the pulp contained in them with a teaspoon. If you want, you can keep the armor for the final presentation. Add the pulp, keeping a small amount aside to decorate the dish, and sauté the spaghetti with the sauce for 2 minutes. Finally turn off and add the finely chopped parsley to the spaghetti. Once ready, with the help of a pastry cutter, place the spaghetti on a serving dish: enjoy your meal!