Preparation

• In a pan fry the spring onions cut into julienne strips, then deglaze with fish stock.
• Add 100g of chopped tomatoes, a few basil leaves, more fish stock and the tomato sauce.
• Cook for 10 minutes, blend, and pass through a sieve.
• Cook the lobsters for 3-4 minutes in the sauce.
• Drain the Bucatini, stir it into the sauce and serve the pasta with half a lobster, dress with the torn mozzarella and season with Extra Virgin Olive Oil and pepper.