Ingredients
600 gr. Troccolli
750 g Tomato puree
2 cloves of garlic
1 shallot
20 gr. Parsley
60 gr. White wine
Salt to taste.
Extra virgin olive oil to taste.

Preparation
Using a knife, divide the lobsters in half lengthwise, then break the claws with the help of a nutcracker and collect the liquids. Chop the shallot and place it in a pan with the oil and garlic until golden. Add the lobsters to the pan, sautéing them for 3-4 minutes. Add the white wine and leave to cook for 2 minutes. Add the tomato puree and continue cooking for 4 minutes. Set the lobsters aside and cook the tomato sauce for 15 minutes, adding salt and pepper. Meanwhile, cook the Troccoli in salted water and add them to the previously prepared sauce. Cut the lobster meat into cubes, also taking it from the claws, and add it to the Troccoli, keeping a part of it which, like the shell, will serve to decorate the dish. Finally add the chopped parsley and serve hot.