Mmmm, crustacea… I like them all. One of the great things of being in North America is that they sell fresh live lobsters almost everywhere. Even the small supermarket near my apartment has a water tank with live lobsters in it… This recipe is probably my favorite way to make the best out of these amazing cold water delicacies. A good friend of mine, who’s a famous chef in Abruzzo, once taught me this secret. It’s the shell that gives flavor to the sauce. It’s vital that you pan-fry the lobster on the side of the shell for the first 5-10 minutes, but we’ll get to it. First, the ingredients for 2 people:

• 1 Fresh live lobster (weight can range from 1 1/4 to 2 1/2 lbs)
• 5 Garlic Cloves
• Red Hot Chili Peppers
• Extra Virgin Olive Oil
• Parsley
• 1 large can of whole pealed Italian tomatoes.

Clean the lobster, cut it lenghtwise, wash out the interiors and what’s in the head, you don’t want that green slimy shit in your sauce. Cut each half into 4-5 pieces, making sure to cut each claw in half, so that the meat can give flavor to the sauce, and viceversa.
Heat up the oil in a large pan. Peal the garlic cloves and let them slowly golden brown, sprinkle with half of the parsley and add the chili pepper.

At this point, add the pieces of lobster and make sure the carapace is turned toward the hot oil. Turn the flame to medium and let it go for 5-10 minutes, until the shell becomes red. Add the tomato, stir it and cover with a lid. Let it go for other 10-15 minutes, until the water of the tomatoes dries up a little. If it gets too thick, add some boiling water from the pot you already put on the stove for the pasta. When the lobster is done you can remove the lobster meet from the tail and shred it into the sauce, this would make it even more yummy.
Remove the other pieces of lobster and keep them on the side, you’ll use them to garnish the plate and add some fun to the eating experience. Cook the pasta “al dente” and when ready add it to the pan. Let it go for 2 more minutes, sprinkle with the remaining parsley and a little fresh EVOO.
Put the pasta on the dish and make it pretty with some of the pieces of lobster.

It’s ready, bring it to the table and eat while still warm.