25 g/1 oz butter 1 onion, chopped 1 celery stick, cut into 3-cm/1 1/4-inch batons
5 tablespoons olive oil 1 clove garlic 2 sprigs fresh flat-leaf parsley
1 courgette, cut into 3-cm/1 1/4 -inch batons
1/2 aubergine, cut into 3-cm/1/4-inch batons
1/2 cooked fennel bulb, cut into 3-cm/1 1/4-inch batons
2 live lobsters. 3 plum tomatoes, peeled and diced
350 g/12 oz stracci pasta (fresh pasta squares) salt and pepper


1.Melt the butter in a pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened. Parboil the celery for a few minutes, then drain.
2.Heat 3 tablespoons of the oil in a pan, add the garlic and parsley and cook for a few minutes. Add the onion, courgette, aubergine, celery and fennel, season and cook, stirring frequently, for about 10 minutes until tender.
3. Meanwhile, plunge the lobsters into a pan of salted water, cover and cook for 8 minutes, drain and extract the meat. Heat the remaining oil in a pan, add the lobster meat and tomatoes and cook for 5 minutes.
4.Cook the stracci in a pan of salted, boiling water for 2-3 minutes until al dente, drain and add to the vegetables. Mix well, add the lobster mixture and transfer to a warm serving dish.

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