Kill the lobster by locating the small dimple at the back of the head, placing a sharp knife there and cutting firmly through the head.

Bring a large pot of salted water to a simmer. Add the lobster and cook for 5 minutes. Remove and set aside, but keep the cooking water.

Once cool enough to handle, twist off the claws and tail. Crack the claws and remove the meat. Split the tail and remove the flesh. Chop the lobster meat into large chunks and set aside in the fridge.

Take all the shells and add them to a large pot with a generous glug of olive oil. Add the parsley stalks, garlic bulb, onion and basil and cook over a medium heat until fragrant and lightly coloured.

Stir in the tomato purée and cook it out until deeper and slightly sweet. Add the tin of tomatoes, then pour in enough lobster cooking water to just cover the shells and vegetables.

Simmer gently for 45 minutes, pressing down on the shells occasionally to extract as much flavour as possible.

Strain the stock into a clean pan and discard the solids. Bring the strained stock to a simmer and reduce it until glossy, rich and sauce-like. Taste and season if needed.

Meanwhile, cook the linguine in salted water for 2 minutes so its just about floppy.

Transfer the pasta straight into the lobster stock. Let it finish cooking in the sauce, stirring constantly, adding a little more pasta water if it looks tight. You want it loose, glossy and emulsified.

When the pasta is just al dente, add the lobster meat and gently fold it through to warm it without overcooking.

Finish with fresh basil, black pepper and serve immediately.