| Stun lobster and put into salted boiling water 3 minutes, if you use a frozen product follow the instructions. |
| Prepare shredded lemon peel. |
| Chop finely scallion and the garlic, then fry slightly in the olive oil |
| Cut tomatoes to small cubes and add for flavouring, just 1 minute, stir and stop the heat |
| Take lobster from the pot salt the water and add 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 | 
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| Take meat from the head and put into the sauce. | 
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| Cut 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 tails, cover for 1 minute over low heat. | 
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| serve lobster spaghetti sharing the tails and the claws. In the picture particular closely on black background. |
