Cook the spiny lobster at 85° C for three minutes with a little oil, the ground pepper and the grated lemon rind, then cool in water and ice.In a pan prepare a base with garlic, oil and ginger. Let it just sauté, then add the tomatoes cut into wedges, the lobster claws and the raw Linguine.Add boiling water and cook like a risotto.Two minutes before the cooking finishes, add the julienne cut broccoli rabe and half the spiny lobster. Add salt to taste. PRESENTATIONArrange the pasta on the plate with a dusting of chopped parsley and the julienne cut basil. Place the other lobster half on top.