Farfalle all'aragosta (butterfly lobstereared)

for preparing it you need:
1) farfalle (is a kind of pasta shaped like a butterfly).....about 400 gr for four person...(about one lb)
2) two middle lobsters (if you find it boring to boil them you can get it preboiled. of course they cannot be as tasty as the fresh one)
3) an onions ( the red one can work too, if you like them.....i like......)
4) a carrot
5) a glass of white wine, prefereably like Falanghina or Lacryma Cristi, but others can work..
6) one orange
7) three or four little onions.....we call them "cipollotti".....they are little and white, usually used with salad and they do not make you cry tears ....sorry, did not find the name in english..
8) a piece of fresh garlic..
9) half tea spoon of peperoncino (be carefull, it is spicey)
10) prezzemolo....parsley...( i think)
11) thyme
12) mint leaves
13) extravirgin olive oil, salt and pepper
14) if you find it, you can use also onions herb (erba cipollina)

You need to prepare a court-bouillon with wine, onion and carrot peeled and cut into small pieces and a pinch of salt. When it is boiling diving related lobsters and cook for 15 minutes. Drain, discard the head and tail, then cut into pieces. Keep it aside. Wash the orange, reduce the peel in very little pieces ( as it would be parmigiano cheese for pasta) then press the juice. Besides boil pasta. In a large skillet, brown in 4 tablespoons oil and garlic finely chopped onions, let brown then add the chilli, peel and juice of the orange and cook for two minutes on high flame. Stir in the lobster pieces, salt and pepper and jump for another two minutes, then add the drained pasta and jump for a minute flame. Sprinkle with parsley, thyme, mint and chopped chives and serve immediately.