Spaghetti Chitarra Lobster

Method Bring a large saucepan of salted water to boil. 
Heat the oil in a large sauté pan and simmer the shallots and garlic over low heat until softened. 
Add heirloom tomato and crab meat and stir through. 
Turn up the heat and pour in brandy, and let it evaporate until the strong smell of alcohol has disappeared. 
Pour the lobster bisque with tomato sauce into the lobster mixture with a little touch of cream
Taste and season the sauce with salt, pepper and chilli.
Remove from the heat and set aside.
Cook the pasta just al dente. 
Take a few tablespoons from the cooking water and add to the sauté pan. 
Drain the pasta and add it in as well.
Add parsley and toss through briefly.
Taste once more and season further if necessary.
Finalize with lobster salad on top of the spaghetti and drizzle with extra virgin olive oil before serving.