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1
In a large kettle bring wine and water to a boil.
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2
Add lobsters and cook, covered, 3 minutes.
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3
(They will be partially cooked.)
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4
Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup.
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5
Twist off claws and with flat side of a heavy knife crack claws on one side.
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6
Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein.
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7
Halve body sections and discard head sacs.
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8
Reserve tomalley and any roe if desired.
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9
Lobsters may be prepared up to this point 4 hours ahead and chilled, covered.
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10
In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.
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11
In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking.
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12
Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through.
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13
Transfer claws with tongs to large bowl and keep warm, covered.
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14
Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through.
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15
Transfer tail pieces with tongs to bowl and keep warm, covered.
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16
Remove and discard lobster bodies.
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17
Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl.
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18
Keep mussels warm, covered.
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19
(Discard any mussels that are unopened after 8 minutes.)
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20
Season sauce with salt and pepper and keep warm, covered.
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21
While seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander.
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22
Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce.
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23
Transfer spaghetti and seafood to a large platter and sprinkle with parsley.
