Remove the stem from the tomatoes. Place the tomatoes in boiling water for 20 sec. Place in boiling water, remove, rinse when cool, skin and cut in half diagonally. Squeeze out the seeds and finely dice the flesh.
Sauté the diced carrots and celery with the shallots in butter, add the diced tomatoes, sauté briefly, extinguish with Vin Santo and remove from the heat.
Make the spaghetti al dente.
Break out the lobster meat and cut it finely into cubes, except for the claws. Add the claws to the sauce and let it warm up. Season with salt and cayenne, mix with the spaghetti and bring to the table on the spot.
Tip: With freshly cooked lobster, cook the spaghetti in the lobster water until tender, do not break out the claws and warm in the hot pasta lobster water before serving.
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