Put all ingredients in a food processor and blend until they come together to a loose dough.
Place the dough onto a floured countertop and knead for 3 to 5 minutes, until smooth and consistent.
Shape into a ball, wrap in plastic and refrigerate for at least 1 hour.
Remove from the refrigerator. Using a pasta roller, roll the dough into thin sheets and cut on the spaghetti cutter attachment.
Add to a large pot of boiling, salted pasta water for about two minutes, until al dente.
Lobster Butter
In a bowl beat the butter with the lobster bouillon until evenly distributed and smooth.
Place the butter into a square container and refrigerate.
Once cooled dice the butter into even sized cubes and reserve for later.
Lobster Meat
Salt a large stock pot filled with boiling water. Add the vinegar and mix well.
Add the lobster and cook for approximately 8 minutes with the lid on.
Remove and immediately place in an ice bath to cool.
Remove all the meat from the tail and claws and chop into pieces, set aside.
Lobster Bolognese
Add about ¼ cup of olive oil to a large sauté pan and heat over medium heat.
Add the mirepoix and sauté gently for 3 minutes. Once tender add a splash of red wine and reduce.
Pour in the tomato marinara sauce and bring to the boil. Reduce the heat slightly and begin to add the lobster butter piece by piece while constantly stirring.
Add the al dente pasta to the pan and add the last of the butter and mix well.
Incorporate the chopped lobster and toss in the basil, mix well to combine and adjust the seasoning.
