Stracci Verdi with lobster

Preparation:

Preparation: Prepare the rags: mix the flour with the eggs, the spinach, a pinch of salt, working for a long time to obtain a firm but elastic dough; let it rest for 30 minutes wrapped in transparent film, then roll it out with the special machine into thin sheets that you will cut into squares. For the sauce, shell the lobster and put the tail meat to marinate sprinkled with coriander leaves and a handful of pepper. Instead, brown the scraps, claws and carapace with a knob of butter and a clove of garlic; then add a stick of celery, a baby carrot and an onion, all cut into small pieces, sprinkle with a small glass of vodka and when this has evaporated, add the tomato sauce, cream, salt, pepper and simmer for about 40 minutes. then pass through a thick sieve, pressing claws and scraps to get all the juice out. Dice a carrot, courgette and artichoke bottoms; blanch everything then brown it over high heat in a knob of butter together with the marinated lobster pulp, also diced; season with salt, a handful of pepper, a few coriander leaves, flame with a small glass of vodka and, when the alcohol has evaporated, add the sauce obtained from the lobster waste. Let it thicken slightly, then season the rags boiled al dente.