To extract the lobster meat

Cut through the body shell and take out the meat in one piece; extract the meat from the claws by cracking the shell open with the back of a knife.  Dice the body and claws of the lobster.  In a heavy-based pan put some olive oil and butter.  Add the peppers, mushrooms, onions, and garlic until softened.  Add the lobster with wine until evaporated.  Add the cream and chopped basil, until the cream is reduced.  Boil the spaghetti in boiling salted water with some olive oil and cook al dente.  Drain the pasta and toss in the lobster sauce.  Divide between four plates; scatter the Parmesan on top of the spaghetti.  Drizzle with some basil oil.

You can serve this dish as a main course.  Just serve the lobster meat and claws on top of the spaghetti.