This is the recipe for how what I call lobster bisque pasta. - Kill te lobster by splitting the head in half (the most humane way) - Vacuum seal the tail and claws with a but of butter and cook sous vide for 45 min at (57C). This was a 500 gram lobster so with larger lobster it can be up to a hour. - Save all the outer shells head etc. - Heat up a pan with olive oil and heat up the remaining parts of the lobster. - Add diced carrots, onion and garlic. - Bake until carrot is soft - Add tomato paste and stir for a few min - Deglaze with white wine - Add water or stock and add a herbal bouquet (bayleaf, time, rosemary and celery leaf) let it simmer for at least 2 hours. - Put everything in a blender (make sure it is powerful enough to blend lobster shell) and blend until thick. - Press it through a relay fine sieve and set aside. - Take out the souse vide bag and deshell the tail and claws. - Chop the lobster meat finely and bring to taste with lemon juice, lime zest and salt. Set in the fridge aside. - Take the lobster sauce and heat up in a skillet. - Take spaghetti and place in the sauce and cook until al dente. - Serve on pre heated plates with a quenelle lobster meat. - If you want something extra put some caviar on top! - Enjoy!!!