25 g butter
1 onion, chopped
1 stalk of celery in 3 cm sticks
5 tablespoons olive oil
1 clove garlic
1 zucchini in 2 cm sticks
1/2 eggplant in 3 cm sticks
1/2 bulb of cooked fennel in 3 cm sticks
2 live lobsters
3 pear tomatoes, peeled and diced
350 g of stracci (squares of fresh pasta)
Salt and pepper
Melt the butter in a saucepan, pour in the onion and cook over low heat for 5 minutes, stirring, until tender.
Blanch the celery for a few minutes and heat the 3 tablespoons of oil in a pan. Pour in the garlic and parsley, and cook for a few minutes. Stir in the onion, zucchini, eggplant, celery and fennel, season and sauté together for 10 minutes, stirring, until tender. Submerge the lobster in a pot of salted water, cover and cook for 8 minutes. Drain and remove meat.
Heat the remaining oil in the pan, add the lobster meat and tomatoes, and cook 5 minutes.
Cook pasta al dente in a pot with boiling salted water for 2 to 3 minutes, drain and mix with vegetables.
Stir well and serve immediately.