From: Chef Jody Adams, Rialto, Cambridge, MA.
Yield: 4 servings. as needed, kosher salt
4 1-lb. lobsters
1 ⁄2 cup extra virgin olive oil
1 medium onion,chopped into 1 ⁄4 ” dice
to taste,freshly ground black pepper
4 Tbsp. chopped garlic
1 Tbsp. minced ginger
1 ⁄2 tsp. fennel seeds
1 ⁄4 tsp. hot red pepper flakes
1 ⁄2 tsp. freshly grated orange zest
16 oz. spaghetti
4 Tbsp. freshly chopped basil
1 pinch saffron
2 lb. green unripe tomatoes, cut in half and charred under the broiler, skin removed and meat chopped into 1 ⁄2 ” dice
1 ⁄2 cup white wine
1 cup canned strained tomatoes
2 lb. ripe plum tomatoes cut in half and charred under broiler, skin removed and meat chopped into 1 ⁄2 ” dice
Fill large pot with 1" salted water. Invert colander in pot and bring water to boil. Put lobsters in pot and cover tightly. Steam for 5 minutes, then open pot carefully (steam is hot); using pair of tongs, change lobsters' position. Quickly replace lid and steam 5 more minutes. Remove cooked lobster from pot and allow to cool. Reserve steaming water for sauce.
Separate tails, claws and arms from body of each lobster. Chop bodies into 4 pieces. Remove lobster meat from shells and discard. Cut shelled tails in half lengthwise and remove digestive tract, the dark vein-like structure. Cut tail into 11⁄2" chunks. Cover and refrigerate the meat.
Heat 4 Tbsp. olive oil in saute pan over medium heat. Add onion and lobster bodies, season with salt and pepper and cook 6 minutes, or until onions are tender. Reduce heat to low, add garlic, ginger, fennel seeds, hot pepper flakes and saffron; cook until aromatic, about 1 minutes. Add the green tomatoes, strained tomatoes and 1 cup lobster water, and cook 15 minutes. Add the white wine, charred red tomatoes and cook 10 minutes more. Remove from the heat. The sauce should be fairly thick.
Bring large pot of salted water to boil. Add pasta and cook 7-10 minutes, or until al dente. While pasta is cooking, heat remaining oil in large saute pan over medium heat. Add lobster to heat through and cook 2 minutes. Add the tomato sauce to lobster pan and keep warm. Remove lobster body pieces and discard. Scoop the cooked pasta out of the boiling water and transfer pasta to the pan with the sauce; add basil and toss well. Serve immediately.