Preparation

• Cut the broccoli into small pieces, blanch it in boiling water, then sauté it in a pan with the anchovies, oil and garlic.
• Reserve some sautéed broccoli for garnishing.
• Add salt and pepper and finish cooking with the vegetable stock, blend well and pass the cream through a sieve.
• Cut the bacon into small pieces, add water, bring it to 80°C and leave it at room temperature for about 3 hours to obtain a stock.
• Filter the mixture and add soy lecithin (4g of soy lecithin per litre of the mixture).
• Cook the Spaghetti in plenty of salted water.
• When drained, stir in the cream of broccoli, a little Extra Virgin Olive Oil and the Parmesan cheese.
• Meanwhile boil the lobsters in water with a teaspoon of lemon juice or vinegar added, cut them in half and place them on plates, serve the Spaghetti alongside and sprinkle with the remaining sautéed broccoli.
• Dress with Extra Virgin Olive Oil, pepper and the bacon foam.