Spaghetti with lobster

Rinse the lobster under water if it has been thawed and cut it in half.

In a pan, pour oil, add the clove of garlic and the parsley stems and sauté for a few minutes.

Add the lobster to the pan with the opening side down and sear the meat for about 10 minutes.

Make a cut on the back and one on the belly of the lobster with scissors, gently open the shell (keeping it aside along with the heads and claws) and extract the meat trying to keep it intact, including the claws. Remove the intestine (the black thread) and the remains of the head.

In a pot prepare the broth with the lobster shell, the chopped onion and carrot, and a drizzle of oil; pour in the wine and brandy and let the alcohol evaporate, then add 3 glasses of water and let simmer to make the broth.

Retrieving the pan where the lobster was cooked, add the halved datterini tomatoes and cook for 10 minutes.

Meanwhile, cook the spaghetti in salted water according to the indicated time.

Add two ladles of broth and the lobster to the pan, let it evaporate slightly to create a creamy sauce.

Combine the drained spaghetti in the pan, toss with the sauce, add the chopped parsley and lemon zest; adjust with salt and serve immediately.