-
1
Bring a large pot of water to a boil.
-
2
Add salt, then add the lobsters head first and cook them until red all over, about 5 minutes.
-
3
Transfer the lobsters to a large bowl and let cool to room temperature.
-
4
Twist off the tails and claws.
-
5
Using scissors, cut down the backs of the tails and remove the tail meat; then remove the intestinal veins.
-
6
Crack the claws and knuckles and remove the meat.
-
7
Slice the lobster tails crosswise 1/4 inch thick and coarsely chop the claw and knuckle meat; cover and refrigerate.
-
8
Tear the heads into large pieces and reserve with the other shells.
-
9
Heat 1/4 cup of the olive oil in a large saucepan.
-
10
Add all of the reserved lobster shells and cook over moderately high heat, stirring occasionally, until they start to brown, about 8 minutes.
-
11
Add the fennel stalks, leek, garlic, shallot and 1/2 teaspoon of salt.
-
12
Cook, stirring, for 2 minutes.
-
13
Add the tomato paste and cook, stirring, for 2 minutes.
-
14
Add the wine and stir to scrape up the browned bits on the bottom.
-
15
Add the water, parsley and mint sprigs to the saucepan and bring to a boil.
-
16
Skim the foam off the surface and simmer over moderately low heat for 40 minutes.
-
17
Strain the stock, leaving the red layer of oil on top.
-
18
Wipe out the saucepan and return the stock to the pan.
-
19
Boil over high heat until reduced to 1 cup, about 12 minutes.
-
20
Bring a large pot of salted water to a boil.
-
21
Put the fava beans into a small colander or strainer that fits into the pot.
-
22
Lower the favas into the boiling water and cook until just tender, about 3 minutes; remove.
-
23
Add the farfalle to the pot and cook until al dente; drain.
-
24
In the same pot, heat the remaining 2 tablespoons of olive oil.
-
25
Add the peas and favas and warm over moderately high heat for 2 minutes.
-
26
Add the lobster meat and reduced stock and bring to a simmer.
-
27
Stir in the farfalle, then the butter to blend and thicken the sauce.
-
28
Season with salt and spoon the pasta into bowls.
-
29
Top with the mint leaves and nasturtiums and serve.
