Lobster with chili basil pasta

I've been brought home 2 big beautiful lobsters. The kind of lobsters I do not dare to touch. And I've been asked to do something with them, because they are delicious in any kind of meals, expensive and that he is crazy about the way they taste.
I said "ok darling, if you clean them and cut them", because I was too afraid. Silly fear, I know, but still.. Thank God they weren't fresh.. I could never ever boil them alive.., I'd rather run with them to the zoo crying of pity..
Anyway, he cleaned them, I cooked them and we ate them!
All I can say is that as much as I dreaded the look of them, as tasty and exquisite the dish turned out.

I used:

- 2 lobsters (pre-boiled)
- 1/2 lemon
- fresh basil
- 2 chilli's
- 10-12 cherry tomatos
- balsamic vinaigre
- olive oil
- sea food/fish stock
- tomato puree
- thyme



The lobster needs to be cleaned and cut with care. It wasn't me who "butchered" it, so I cannot explain step by step what my boyfriend did, so I ask you to get inspiration from the picture below!



I do think he cut them in the middle, removed the tail and cut each vertebra separately, leaving the shell as it is. He broke the claw shell and took out the meat.And basically he tried to get the meat from all possibly places. Be careful with the brain, the yellow bit, I don't fancy it so we tossed it away.

After all the above operation we were left with some nice juicy meat and the vertebras.



In a pan, on medium fire, I put oil, balsamic vinaigre, the seafood or fish stock and the juice from half lemon. Then I put in the cherry tomatoes, cut in half, the chopped chili and the tomato puree.



I added chopped basil and thyme. Stir, cover and let it on medium fire for around 10 minutes.In the mean time you can boil the pastas.



I added the lobster meat and the shells in the pan. If they were preboiled, you have to cook it for 10 minutes. If the lobsters were fresh, 20-25 minutes it's enough.



Add the pasta in the pan and mix it all together.





It was a culinary delight!