Stun
the lobster and put into salted boiling water 3 minutes, if you use a frozen
product follow the instructions.
Prepare
the shredded lemon peel.
Chop
finely the scallion and the garlic, then fry slightly in the olive oil
Cut
the tomatoes to small cubes and add for flavouring, just 1 minute, stir and
stop the heat
Take the lobster from the pot salt
the water and add the spaghetti
While
the spaghetti are boiling cleanse the lobster: begin by removing the tail,
the claws and the legs
For
the claws it is better to present them entire, but it is difficult to open
them without the specific pincer: so if you haven’t it open and keep
apart
Take
the meat from the head and put into the sauce.
Cut
the tail in the middle of the back of the carapace. Should you find lobster
roe put into the sauce, together with meat and the meat of the legs.
Add
lemon peel and basil, then boil the pasta until “al dente” (…much
“al dente”) and saute
in the sauce
stir
well then add the tails, cover for 1 minute over low heat.
