-
1
Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
-
2
Cook for 5 minutes and then drain; pasta will be only partially cooked.
-
3
As the pasta cooks, set a large saute pan over medium-high heat and add the olive oil.
-
4
Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 2 minutes.
-
5
Add the shallots and garlic to the pan and saute until fragrant, about 30 seconds.
-
6
Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
-
7
Cook the sauce until reduced by about half, about 5 minutes.
-
8
Add the lobster to the pan and cook for 2 minutes.
-
9
Add the partially cooked pasta to the pan along with 1 cup lobster stock and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
-
10
Season the pasta with the salt and toss to combine.
-
11
Garnish with fresh basil.
-
12
In a large stockpot, heat the oil.
-
13
Add the shells and stir.
-
14
Cook for about 5 minutes.
-
15
Add the celery, tomatoes, onion, carrot and thyme.
-
16
Cut the fennel bulb in half and add to the pot.
-
17
Cut the garlic head in half horizontally and add to the pot.
-
18
Add enough water to cover the ingredients by about 2 inches.
-
19
Season with salt and pepper.
-
20
Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.
