Boil the lobster for 5 minutes in boiling salted water. Remove the lobster from the pot and plunge it in cold water to cool. Extract the meat from the shell. Gut the meat into cubes.
Boil the spaghetti in plenty of boiling salted water until al dente. In a pan heat the olive oil. Add the garlic and fennel and fry briefly. Add the tomatoes and leave to cook for a few minutes, then add the lobster and heat through. Season with salt.
Serve sauce with the spaghetti and sprinkle freshly ground black pepper on top.
© 1993 Ann and Franco Taruschio. All rights reserved.