In a large pot, cook the lobster for five minutes. Remove it and
slice the tail with the shell. Open the claws with the special tweezers extracting the meat.
Over high heat, fry the shells of claws and head in a pan with oil, until well-cooked, then add chopped broth vegetables and ice water; add salt and pepper, bring to a boil and cook over high heat for about half an hour. In a frying pan, cook the chopped lobster meat in olive oil and garlic for a few minutes, then set aside and keep warm.
In the same pan, fry in a little oil and garlic the ripe tomatoes (peeled, seeded and cut into cubes). Cook over high, from time to time adding the lobster broth prepared earlier. Boil the tagliolini noodles in boiling salted water, drain when
Throw the drained noodles in the pan with the chopped tomatoes, add the lobster pieces you've set aside and toss together. Sprinkle all with chopped parsley and add a drizzle of fresh oil.