Lobster spaghetti with samphire and sheep’s cheese

Method

1. Put the cooked lobster on a chopping board with the head towards you. With the tip of a sharp, heavy knife on the cross on the lobster’s head, press down firmly, cutting through the head towards you. Turn the lobster round so the tail is now facing you. Carefully cut from the split in the head down though to the tip of the tail in one firm motion. Keep the blade central so you end up with two even halves. Remove the gills, small stomach sac behind the mouth and the digestive tract that looks like a black vein running the length of the tail. Discard them. Remove the tail meat and the liver (known as tomalley, it might look unappetising but it has a rich, powerful flavour). Using a rolling pin, gently crack open the claws and knuckles and remove the meat.
2. Bash the shell into small bits and pack them into a medium pan with enough water just to cover. Bring to a simmer and cook gently for 45 minutes to an hour. Strain the liquid through a sieve, discard the pieces of shell and return the liquid to the pan. Put back on the heat and simmer for around 15 minutes until reduced to about 100ml.
3. Bring a large pan of water to the boil, salt it well and add the spaghetti. Cook according to the pack instructions, adding the samphire for the last minute, then drain in a colander and set aside while you make the sauce.
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4. Return the large pan to the heat. Add the butter, olive oil, chilli and garlic. Sizzle for a minute or two but don’t let the garlic burn.
5. Chop the lobster meat and add to the pan with the reserved 100ml lobster stock. When hot, add the spaghetti and samphire with the parsley and pecorino. Tumble everything together with a pair of forks, season well with salt and pepper and take to the table with some extra cheese for grating.