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1
In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the chiles, shallots, and garlic and cook until shallots are translucent and garlic is softened but not brown, about 4 to 5 minutes.
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2
Add the tomato paste and mix to combine.
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3
Add the sherry and increase heat to medium-high, whisking to incorporate.
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4
Add the stock and continue whisking to make a uniform sauce. Lower heat to a simmer and allow sauce to reduce by half, about 5 minutes.
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5
Add the tomatoes, salt, and 2 cups of water.
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6
Bring sauce to a boil and then reduce to a simmer. Cover the pot and cook for 30 minutes.
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7
Remove the lid and allow to cook for an additional 10 minutes. Meanwhile, in a separate pot, cook the pasta according to the package instructions.
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8
When the pasta has 2 minutes left to cook, add the lobster to the sauce and mix to combine. Taste and adjust the seasoning, if necessary.
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9
Drain the pasta and add to the pot with the lobster sauce. Mix to combine and transfer to a serving platter. Garnish with the chopped parsley.
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10
In a large pot, add the salt to 10 cups of water and bring to a boil. Add the 3 lobsters and wait for the water to return to a boil. Once it does, cook the lobsters for 7 minutes.
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11
Remove the lobsters from the cooking liquid and set aside to cool. Strain the cooking liquid and place the clear liquid back in the same large pot.
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12
Remove all the meat from the lobsters, then chop into 1/2-inch to 1-inch pieces and set aside.
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13
Rinse the shells to remove any debris, then add them back to the pot with the strained cooking liquid.
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14
Add the parsley and the cut onion halves to the water and bring to a boil.
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15
Reduce to a simmer and cook for 45 minutes, skimming any foam that rises to the top.
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16
Strain the broth and set aside. You will need 1 cup of stock for this recipe. The rest can be frozen for up to 6 months.
