Instructions: Cut off lobster tails at body junctures and dredge exposed meat lightly in flour, shaking off excess. In a large skillet, heat vegetable oil just short of smoking point, add lobster tails, meat-side down, and saute about 2 minutes, until golden brown. Set tails aside.

In a large non reactive saucepan or small stockpot, saute onions in 1/3 cup of the olive oil until translucent, 3 to 4 minutes. Add lobster shells, stir and cook 5 minutes. Stir in tomato paste and cook over medium heat additional 5 minutes. Blend vinegar with hot water, add to pan and bring to a full boil. Add salt and tomatoes, bring to boil and cook 3 minutes.

Remove lobster bodies with tongs, allowing all interior juices to drain back into sauce. (Bodies should be reserved for other uses, or, if the meal is to be informal, may be served on a communal platter in the center of the table. The most delicate meat is in those bodies and should not be wasted.). Add claws, cook 7 minutes and add reserved tails and remaining olive oil. (If the brodetto is to be served with spaghetti, the pasta should be added to the boiling water at this point). Cook 3 to 5 minutes longer over high heat, skimming off all surface foam. Remove tails and claws, and keep warm under aluminum foil. Boil sauce briefly to affect a slight reduction and concentration of the flavors. Add hot pepper flakes if desired.

This recipe yields 6 servings.

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