Serves: 6

1. In a food processor, chop carrot, fennel, onion and chili’s until small and uniform.
2. In a large pot, warm olive oil over medium-low heat and sweat the chopped vegetables until tender and the fennel and onions have become translucent. Season with a few pinches of salt.
3. Add tomato paste to pot, stir and let cook for a minute until it sticks to the vegetables.
4. Deglaze pot with a splash of wine. Simmer until wine has reduced slightly, then add crushed tomatoes and vinegar. Stir, then cover and let simmer for 20 – 25 minutes.
5. In a large frying pan, heat remaining olive oil over medium heat. Cut lobster into 1-2″ pieces. Once the pan is up to temperature, add lobster and sprinkle with sea salt. Cook lobster 5 – 6 minutes, turning halfway through until the meat is opaque and firm to touch. Remove lobster and set aside to cool.
6. Add a cup of wine to the frying pan to deglaze and simmer for 2 – 3 minutes until reduced by half. Add remaining liquid to the simmering tomato sauce and stir.
7. Cook pasta to el dente, rinse, set to the side.
8. Add butter and most of the parsley, saving a bit for garnish, to simmering tomato sauce. Taste the sauce, and, if needed, add salt to taste.
9. Remove sauce from heat and add noodles and lobster. Toss gently.
10. Garnish with parsley, chili oil and hard aged cheese. Serve immediately.