The spaghetti is cooked to a perfect al dente, so that there is actually a bite to it. It’s hard to compare the tomatoes here in the US to those in Europe, but the tomatoes used in this dish made me reminisce about how flavorful and juicy tomatoes are meant to be. Finally, the full one-pound of lobster is as fresh and tender as can be. I wouldn’t expect anything less from chef Dave Pasternack. The final touch of mint and chilis adds the perfect amount of freshness and kick to polish the dish off. I’d stop by Esca any day just to have this pasta.