INGREDIENTS:

1 (2-lb.) live lobster
1 cup olive oil
1 tbsp. crushed red chile flakes
6 cloves garlic, chopped
2 carrots, sliced, plus ½ cup fresh carrot juice
1 bulb fennel, sliced
1 leek, white part only, sliced
1 medium yellow onion, sliced
1 cup dry white wine
1 tbsp. saffron threads
1 tsp. chopped thyme
1½ lb. littleneck or Manila clams
12 raw jumbo shrimp, peeled and deveined, tails left on
8 whole squid, cleaned and sliced, plus tentacles
1 (28-oz.) can whole peeled tomatoes, crushed by hand
1 lb. bucatini, cooked al dente
Kosher salt, to taste
Zest of 1 lemon
Roughly chopped parsley, for garnish

DIRECTIONS:

1. Cook lobster in boiling water until tender, 12–15 minutes; chill. Remove and chop meat; chop shells. 

2. Heat ½ cup oil in an 8-qt. saucepan over medium-high heat; cook shells until golden, 7–8 minutes. Add chile flakes, half the garlic, the carrots, fennel, leek, and onion; cook until soft, 8–10 minutes. 

3. Add half the wine; cook until evaporated, 2–3 minutes. Add carrot juice, saffron, thyme, and 1½ cups water; simmer 10 minutes. Purée in a blender; strain sauce. Wipe pan clean; heat remaining oil over medium-high heat.

4. Cook remaining garlic and wine, the clams, shrimp, squid, and tomatoes, covered, until shells open, 5–7 minutes. Add reserved lobster and sauce, the pasta, salt, and zest; cook 5 minutes. Garnish with parsley.
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