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1
Cook spaghetti in large boiler.
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2
Set aside.
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3
Cook the rock lobsters in a large pot of boiling pepper.
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4
Drain.
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5
Remove the meat from the tails in single piece.
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6
Scrape coral and the insides of heads with a teaspoon.
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7
Coarsely chop shells from the heads.
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8
Place shells in a bowl and set aside.
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9
Chop garlic cloves.
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10
Heat 4 tbsps.
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11
olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side.
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12
Drain and set aside on a plate.
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13
In the same pan, lightly saute the shells with the parsley, bay leaf and thyme.
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14
Add 1 cup fish stock and reduce over low heat to three-quarters of the original volume.
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15
Strain the broth into a bowl.
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16
Heat 4 tbsps.
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17
olive oil in a casserole.
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18
Add chopped garlic, stir for 1 minute, add tomato paste.
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19
Stir and add 1 cup white wine.
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20
Simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells.
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21
Simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste.
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22
Add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole.
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23
Sprinkle with chopped basil leaves and reheat.
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24
Serve very hot.
