Paccheri al Sugo d'Aragosta (Italian Paccheri with Lobster Tomato Sauce) Paccheri al Sugo d'Aragosta is what the Tyrrhenian coast does when a spiny lobster comes out of the tank and the table has more than two people at it. A whole aragosta feeds two as a main course and six as a sauce, and the second option gives every guest the flavour instead of one guest the tail. The head, the legs, the carapace and the coral become the sauce, and the sweet tail meat goes in at the very

Zuppa di Aragosta Mediterranea (Italian Mediterranean Spiny Lobster Soup) A spiny lobster has no claws, and that single fact decides how this soup is made. All the meat sits in the tail and all the flavour in the shell, so a cook who boils the animal whole ends up with tough meat and a pot of water that tastes faintly of the sea. The Trapani method takes it apart first. The shells are roasted hard until they smell of toasted bread, then simmered into the broth that carries th

Ravioli all'Aragosta con Bisque, Capesante Scottate e Caviale Oscietra (Italian Lobster Ravioli with Shellfish Bisque, Seared Scallops and Oscietra Caviar) Three Italian coastlines meet on this plate and none of them knows the others. The aragosta comes from the Coral Riviera around Alghero, the capesante from the northern Adriatic beds, and the Oscietra caviar, improbably, from inland Lombardy. It is a composed dish rather than a traditional one, and each element was chosen