It’s a characteristic speciality of Trapani. Perhaps it’s the only area in Sicily where lobsters are appreciated and prepared, even if they are so rare and expensive.
Prepare a tomato sauce in a sufficient quantity for the guests (estimate a cup per person), add a cup of water and put on the fire. Boil the lobsters (calculating at least 50 gr. of boiled meat per person) and shell them. Then cut the meat into small slices and add them to the tomato sauce during boiling. Keep boiling until the sauce becomes thick. Drain the spaghetti when done al dente and dress it with the sauce.
