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1
Bring a large, heavy pot of water to a boil.
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2
Add the lobsters and cook for 5 minutes; the water does not need to return to a boil.
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3
Transfer the lobsters to 2 large rimmed baking sheets.
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4
Drain the pot.
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5
When the lobsters are cool enough to handle, twist off the tails and claws.
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6
Break the bodies and little legs into 3-inch pieces.
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7
Using scissors, cut down the center of the tail shells and remove the tails in one piece.
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8
Cut down the length of each tail and discard the dark intestinal veins.
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9
Crack the claws and remove the meat in one piece.
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10
Cover and refrigerate the lobster meat.
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11
Heat 1/4 cup plus 2 tablespoons of olive oil in the large pot.
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12
Add the lobster body pieces and legs and cook over high heat, stirring often, until beginning to brown, about 7 minutes.
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13
Add the garlic, carrots and onions and cook over high heat, stirring occasionally, until the onions are softened, about 8 minutes.
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14
Add the tomatoes and cook until any liquid has evaporated, about 5 minutes.
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15
Add the pimenton and cook, stirring, until fragrant, about 3 minutes.
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16
Add the brandy and cook until almost evaporated, about 3 minutes.
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17
Add the water and bring to a boil.
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18
Simmer over moderate heat for 30 minutes, skimming a few times.
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19
Strain the lobster stock into a large saucepan.
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20
Bring the stock to a simmer, cover and keep hot.
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21
Preheat the oven to 400.
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22
Wash out the large pot and return it to the stove.
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23
Slice the lobster tails crosswise 1/2 inch thick and transfer the slices to a large rimmed baking sheet, fanning them slightly.
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24
Put the claw meat on the baking sheet.
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25
In a small bowl, combine the melted butter with 1 tablespoon of the olive oil; brush over the lobster and season with salt and pepper.
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26
Cover with foil and bake for about 12 minutes, until just heated through.
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27
Meanwhile, in the large pot, heat the remaining 1/4 cup plus 2 tablespoons of olive oil until shimmering.
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28
Add the fideos and cook over moderately high heat, stirring constantly, until browned, about 5 minutes.
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29
Stir in half of the lobster stock, cover and cook for 3 minutes.
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30
Add half of the remaining stock, cover and cook until almost absorbed, about 3 minutes.
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31
Add the remaining stock and cook, stirring, until the fideos are al dente, about 2 minutes longer.
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32
Season with salt and pepper.
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33
Spoon the fideos into shallow bowls, top with the lobster and serve.
