Cook the lobsters for 8 minutes in salted water, then clean them taking care to keep the shells and heads. In a large pot cook in oil, the heads, the shells, carrots, celery and onions coarsely chopped, then add the tomatoes into chunks, the passed tomatoes and add 1 liter of cold water, and cook for about 2 hours on a moderate heat. Filter the mixture and pour the bisque in a large frying pan with whole tails and the chopped lobsters claws. Cook pasta in salted water and drain it al dente. Add the pasta to the bisque sauce and cook for 2/3 minutes more. Cook until creamy adding a drizzle of olive oil and grated lemon. Serve placing on the patsa a piece of lobster tail and garnish with powdered coral. Match Dish prepared for special occasions. It has a sweet and sour taste for the use of tomatoes, lemon and peppercorns. Match it with an Aglianico del Taburno Rosato. It gives an impact on the nose of red berries, pink pepper with mineral aftertaste.