Cook 1 pound of spaghetti al dente following the manufacturer recommendations. Make this delicious sauce from lobster shells and vegetables. The sauce can be made up to two days in advance. Bring a large pot of salted water to a boil. Divide the spaghetti into 4 dishes spoon over a few tablespoons of tomato lobster sauce and garnish with the lobster meat.
Add 2 ladles of tomato lobster sauce and quickly mix it until pasta and sauce are well combined. Add lobster and claws to the pot and cook about 10 minutes stirring the sauce occasionally. Cook until the sauce comes to a boil adjusting heat to medium high if needed. Simmer over low heat for 1 hour stirring occasionally. Add chile flakes oregano and garlic to pot.
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Reduce heat to a simmer and allow the sauce to cook until it thickens. Remove the tails and claws and keep warm under aluminum foil. Artistically served with wedged potatoes drizzled sauce and garnished with pea shoots edible flower petals red sorrel leaves and fresh dill sprigs. Cook until lightly toasted about 3 minutes. Arrange the lobster pieces on a warm platter and spoon the hot sauce over them.
Add the brandy to the sauce. Simmer until the lobster tails are fully cooked 3 to 5 minutes longer over high heat skimming off all surface foam. A mouth watering lobster tail with its own seasoned lobster infused tomato sauce. Drop the pasta and lobster pieces into the tomato sauce and heat. Do not toss those lobster shells.
Do not toss those lobster shells. Add the brandy to the sauce. Reduce heat to a simmer and allow the sauce to cook until it thickens. Drain the spaghetti and return it to the pot. Add 2 ladles of tomato lobster sauce and quickly mix it until pasta and sauce are well combined.
Drop the pasta and lobster pieces into the tomato sauce and heat. To make the ravioli. Cook 1 pound of spaghetti al dente following the manufacturer recommendations.
