I found the original recipe of this dish in an old Italian Cookbook that was given to me, there were a lot of steps, well maybe not if you had a team in the chicken making this dish. Over the years I have adapted to keep the great flavor but not with all the steps.
3 lbs of lobster tails and claws
1 lb of pasta
1 28 ounces can of fire-roasted diced tomatoes
1 pint of cherry tomatoes
1 cup dry vermouth
1 onion, minced
4 cloves of garlic, minced
1 celery stalk, minced
1 carrot, minced
1/2 cup of heavy cream
2 tablespoons of olive oil
2 tablespoons unsalted butter
1 teaspoon of lemon zest
3 sprigs of thyme
1 bay leaf
1 teaspoon red pepper flakes
salt and pepper
Italian Parsley - Garnish
Basil - Garnish
Steam lobster's tails and claws for about 6 to 8 minutes - place under running cold water to cool and stop the cooking process. Remove meat from shells, and place shells in a deep skillet. Cut to lobster meat into approx 1/2 pieces.
Place skillet over medium-high heat, add the carrots, celery, thyme, bay leaf, butter, and 3 cups of water, bring to a boil, reduce heat slightly and let rapid boil for about 15 minutes or until reduced by half. Strain and discard solids and set broth aside.
Using the same skillet, add olive oil, onions, garlic, and red pepper flakes, place over medium heat and saute for about 5 to 10 minutes until onions are soft and nicely golden, not brown.
Add vermouth to the skillet, raise heat to medium-high, saute for 2 minutes then add the diced tomatoes and lobster broth, bring to boil, reduce heat and simmer until tomatoes are just about broken down and the sauce is smooth. Add cream, stir well, cover, and reduce heat to low.
Cook pasta as directed, about 1 minute before al denta, and add cherry tomatoes to pasta water. Drain pasta and tomatoes, and reserve 1 cup of the pasta water.
While the last minute of the pasta is cooking add the lobster meat to the sauce in the skillet, and cover.
Now add the pasta and cherry tomatoes to the skillet, toss, raise heat to medium and saute until the pasta is done. Transfer to a serving bowl and garnish with lemon zest and fresh herbs.