Mario Batali's Spaghetti Al'Arrabbiata with Lobster

This recipe was from The Chew's Mario Batali.  Fun spicy and you could substitute shrimp as well and make it as spicy as you like. Arrabbiata is Italian for angry , referring to the heat in the dish. I did not have flowering chives available so just used fresh chives. Also had a fun FAT pasta noodle that the sauce clings to well. ( Like a bucatini)

• salt
• 1 halved fennel bulb
• 1/2 yellow onion
• 1 bay leaf
• 1 1/2 lb. lobster with the claws separated from the body
• 1/4 cup olive oil
• 1 diced red onion
• maldon salt (didn't have this used regular sea salt)
• 1/4 cup tomato paste
• 1 thinly sliced jalapeno
• 1 tbsp red pepper flakes
• 1 lb. spaghetti
• 1 bunch flowering chives
• freshly grated parmigiano-reggiano


Bring two pots filled with six quarts of water each to a boil and add three tablespoons of salt to each. Add the add the fennel, the onion and bay leaf to one of the pots and reduce the temperature to a simmer, then add in the lobster and claws. Cook the body of the lobster for four minutes and the tail for five minutes, then place them in an ice bath.
Once the lobster has cooled, remove the meat from the tail and claws and cut it into one inch pieces. Heat three tablespoons of olive oil over medium high heat in a saucepan. Add the onion and cook for five minutes, then stir in the tomato paste, jalapeno, chili flake and one cup of water.
Add the pasta to the other pot of boiling water and cook for one minute less than the package instructions. Drain the pasta and save one cup of the pasta water. Add the pasta to the saucepan and stir to coat it with the tomato sauce. Pour in some of the pasta water to loosen the sauce. To finish, add in the lobster and cook just until it’s warm, then garnish with the cheese.