Lobster soup enriched with Genoa's Pesto sauce

Ingredients:

1 lobster, 1 Kg.
4 spoonfuls extra virgin olive oil
1 celery costa
1 small carrot
1 medium-sized onion
fish broth 1 l. (prepare it by using shellfish heads and carcasses: shrimps, scampi, mazzancolle shellfish)
2 spoonfuls Pesto sauce
salt

Pasta's ingredients:

flour 300 Gr.
1 egg (yolk and white)
2 spoonfuls Pesto sauce

Pesto sauce's ingredients:

1 clove of garlic
1 tuft Liguria's basil
50 Gr. Grated pecorino cheese
50 Gr. Pine seeds
3 spoonfuls Liguria's extra virgin olive oil
1 pinch of cooking salt

You have to prepare the Pesto sauce by putting all the ingredients in the mortar, crush and mix them carefully until you get a smooth and creamy mixture. If you have not got time (or a mortar), prepare the Pesto sauce by using a mixer, since it has to be mixed with flour.

As for the pasta, you have to pour the flour onto the table and get a little heap, dig a small hole in the flour, pour an egg in it (yolk and white) and two spoonfuls Pesto sauce. Knead for at least 10 minutes, then round the dough and let it stand for at least 1 hour.

After that, press the dough against a large-holed grater, so to get big dough crumbs, which you have to spread out and let dry.

Steam the lobster for at least 5 minutes, open it up, take out its meat and keep the carcass.

Wash and mince the celery costa, onion and carrot. Warm the oil in a pot, brown the clove of garlic, then thrown it away and pour the minced vegetables in the pot. Let it fry on a low fire. Add the lobster carcass, which you have crushed in the mortar, and let everything brown for 5 minutes.

Add the fish broth, salt and let it simmer for 10 minutes. Strain the broth carefully.

Put it back onto the stove and, on its boiling, add the dough crumbs and let them cook for 5 minutes.

In the end, add the lobster meat, which you have already sliced, and two spoonfuls Pesto sauce.

Serve hot.