Spaghetti with Lobster, Lemon and Dill Cream Sauce

This is a very special kind of Lobster, as it comes without claws.  In Maltese it is called Xkal, and if you are lucky and get the Female, the bright orange roe, is out of this world.  I used to think that Rizzi, (Sea Urchin ) roe is the best Sea Food taste, but this literally excels it.  Prepare the Sauce and add the lobster meat at the very end, and make sure that the Roe, is added after you turn off the heat.

1 Lobster or Mediterranean Xkal

500g Spaghetti

Small bunch Dill

250ml Cream

Salt & Pepper

1 onion finely chopped

2 cloves garlic crushed

1 tsp grated ginger

1 tsp grated lemon rind

1tbsp olive oil

1 tbsp butter

2 tsp flour

3 zucchini Flowers (optional)

1 tbsp finely chopped parsely.

Fill 2/3 of a large pot with water add 1 tbsp salt and bring to boil.  Carefully lower down the lobster and cover.  Boil for 3 minutes then lift and set aside. When cooled slightly, place on a working top on its belly, then insert a knife right behind the head and divide lengthways.  Remove flesh and chop.

Heat olive oil and butter in a large frying pan, add onions, garlic, grated lemon rind and grated ginger and fry

gently till onions are soft.  Add two teaspoons of flour and stir well for 1 minute.  Add 1 1/2 cups water and boil rapidly till sauce thickens.  Add Cream ,chopped dill and stir. Season with salt and pepper to taste.

Bring a large pan of water and 1 tsp salt to boil and cook pasta till al dente.  Drain and transfer pasta to sauce, add lobster meat, and when in season tear three zucchini flowers ,  toss well on medium heat for just 1 minute.  Turn heat off, then add roe and toss again.  Serve garnished with chopped parseley.