Once in a while, linguine all’astice!

This very simple lobster sauce was made with the eggs and the less beautiful pieces of the previously boiled lobster + a thick broth made with the lobster's shells, onion, carrot, celery, parsley stalks, white wine and cold water + a tablespoon of tomato paste diluted in the broth. There is also an hint of fresh chili and garlic from the soffritto (remouved after becoming golden so it doesnt overpower the delicate lobster). Parsley to serve. It was so good! And it's a perfect way to use those parts of the lobster that would otherwise be wasted, making the most out of them.