Spaghetti con aragosta marinata

Marinated lobster spaghetti

For 6 We use ‘crippled’ lobsters, which are usually much cheaper. You have to order them in advance from your fishmonger. Serve this pasta as a main course.

6 × 450 g (1 lb) lobsters, or 3 large or 3–4 medium lobsters

Maldon salt and freshly ground black pepper

1 branch bay leaves

1 large fresh red chilli

1 head garlic

600 g (1 lb, 6 oz) spaghetti

1 bunch flat-leaf parsley, leaves picked from the stalks, chopped

3 lemons, halved

Marinade

2 garlic cloves, peeled

juice of 3 lemons

120 ml (4 fl oz) extra virgin olive oil

1 small dried red chilli, crumbled

Put the lobsters in a very large saucepan of cold salted water. They should be completely covered. Use two saucepans if necessary. Add the bay, fresh chilli and garlic to the water, and place the pan over a low heat. Bring to the boil very place the pan over a low heat. Bring to the boil very slowly. The lobsters will remain asleep and die without suffering.

When the water has come to the boil, take the lobsters out and allow to cool. Remove all the meat from the shells, dividing the bodies into two or three large pieces each.

For the marinade, crush the garlic with a teaspoon of sea salt, and add to the lemon juice and olive oil. Season with salt and pepper and the dried chilli. Marinate the lobster pieces for 30 minutes.

Cook the spaghetti in a generous amount of boiling salted water, then drain and return to the pan. Add the lobster and marinade. Heat through, stir in the parsley, season and serve with lemon halves.