List of Ingredients
- 1 of lobster
- 12 OZ. of thick spaghetti
- 1/2 CUP of tomato paste
- 4 OZ. of celery, chopped
- 4 OZ. of carrots, chopped
- 4 OZ. of onion, chopped
- 4 OZ. of country style bread, in chunks
- 5 of scampi or langoustine
- 4 of spring onions
- garlic
- red pepper flakes
- dry white wine
- thyme
- zest of 1 lemon
- extra-virgin olive oil
- salt
Method
Bring a large pot of water to a boil. Add the lobster and parboil for 10-15 seconds after the water resumes boiling. Drain, and cool in ice water. Shell to remove the meat. Cut it into small chunks and set aside. Cut the head, the claws, and the carapace into pieces. Peel the scampi. Devein the tails and cut into chunks, then cut the heads and the claws into pieces.
Sauté the celery, onion, and carrot in a saucepan with 2 Tbsp. oil and 1 garlic clove for 5 minutes. Add the lobster and scampi heads and claws; turn up the heat and sauté for 3-4 minutes, crushing thoroughly to release the flavor. Continue cooking until the liquid evaporates.
Add 1 cup wine and let evaporate. Add the tomato paste and 1 1/2 qt. water. Decrease the heat and cook for another 45 minutes. Remove from the heat and purée in a blender until smooth. Pass through a conical sieve.
Pulse the bread in a blender until fine. Sauté the breadcrumbs in a pan with 1 garlic clove and 1 Tbsp. oil, stirring constantly for 2 minutes until crisp and golden. Add the grated lemon zest, a pinch of salt and a few thyme leaves.
Bring a pot of water to a boil. Trim the spring onions, score an x on the bottom of each, and parboil for 3 minutes. Drain, cool and cut in quarters lengthwise.
Transfer the seafood sauce to a large saucepan, season with a pinch of red pepper flakes (to taste) and cook to reduce for a few minutes.
Cook the spaghetti in a large pot of boiling salted water until al dente. Strain and add to the pan with the sauce. Add the lobster, scampi, and spring onions and stir to coat evenly. Distribute on plates and top with the crispy bread crumbs. Serve immediately.