Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add the dried spaghetti or bucatini and cook until just shy of al dente (about 8–9 minutes for dried spaghetti; follow package and subtract 1 minute). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Lobster and stock

If using raw shells to make a quick shell stock: heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add lobster or shrimp shells and sauté briefly until fragrant, 2–3 minutes. Add 1 cup water and 1/2 cup dry white wine (or the 1 cup fish/shellfish stock in ingredients), bring to a simmer, and reduce by about a third, 6–8 minutes. Strain and reserve the liquid as lobster stock. If you already have fish or shellfish stock, warm it and reserve.

If your Bay of Fundy lobster meat is cold, remove from shell and cut into 1–1½-inch chunks. Pat dry and refrigerate until ready to warm in sauce.

Sauce — Athenian-style tomato-olive sauce

Heat 3 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large, wide sauté pan or shallow skillet over medium heat until butter foams.

Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not brown; lower heat if necessary.

Add the minced garlic and cook until fragrant, about 30–45 seconds.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits. Simmer until the wine is reduced by half, about 3–4 minutes.

Add the crushed tomatoes (14 oz) and 1 cup reserved lobster/fish stock. Stir to combine, then add red pepper flakes, dried oregano, sea salt, and black pepper. Bring to a gentle simmer and cook, uncovered, 8–10 minutes to meld flavors and slightly reduce the sauce.

Stir in the pitted, halved Kalamata olives and rinsed capers and cook 2–3 minutes just to heat and distribute them through the sauce.

Taste the sauce and adjust seasoning. Add 1 tablespoon fresh lemon juice to brighten the sauce and 1 teaspoon lemon zest if desired.

Fold in chopped fresh dill and parsley, reserving a little parsley for garnish.

Add the lobster meat to the sauce and gently warm through for 1–2 minutes (do not overcook, as lobster will become tough). If the sauce looks too thick, add up to 1/2 cup reserved pasta water a little at a time to loosen it to a silky consistency.

Combine and finish

Add the drained pasta directly to the sauce pan (or return sauce to a large bowl and add pasta). Toss gently with tongs or two forks to coat the pasta in sauce. If needed, add a splash more reserved pasta water to achieve a glossy, clingy sauce—about 2–4 tablespoons.

Drizzle 1 teaspoon extra-virgin olive oil over the finished pasta, sprinkle the grated kefalotyri or Parmesan if using, and toss once more to combine.

Divide among warmed plates. Garnish with the remaining chopped parsley and an extra pinch of lemon zest. Serve immediately with lemon wedges on the side.