How to make Gordon Ramsay Lobster Capellini
Add spaghetti and cook 9 minutes, until al dente. Separate the lobster tail and cut in half lengthwise, then into slices crosswise. Crack the claws and take out the meat.
Bring a large pan of water to the boil, add salt, the Capellini and oil and cook till al dente. Take the lobster meat and cut it into small pieces. Drain the Capellini in a colander and transfer to a warm serving plate. Add the cream to the tomato sauce and bring to the boil. Add the lobster and toss to warm through. Do not overcook at this stage.
Preheat oven to 400 degrees F°. Put lobster shells on a baking sheet and roast until dry, but not brown, about 20 minutes. 3. Make the poaching stock. In a large pot heat olive oil, then sweat carrot, onion, celery, garlic and lemongrass until soft, about 4 minutes. Add lobster shells and tomato paste and stir, cooking for 2 minutes.