Mash the onion, celery and carrot. Poach everything in a frying pan with virgin olive oil and add quality white wine. Add the crushed tomato, reduce for 10 minutes and then add the live lobster, 1 litre of water and cook everything for 15 to 20 minutes. Clean and add it to its sauce again, in slices.
Cook half a kilo of Italian pasta in a large pot with water and salt.
Sauté and garnish as desired.