Cook spaghetti according to package directions, drain and toss with olive oil and set aside. In a large saute pan over high heat add olive oil. Add leek, garlic, sausage and fennel and saute until caramelized. Deglaze with white wine. Add strained lobster stock, cooked pasta and butter. Allow a loose sauce form. Add lobster meat, lemon juice and oregano. Serve in a bowl and finish with Preserved Lemon Pangratatto.

Remove meat from lobster shell and set aside. With back of a heavy knife crush lobster shells and heads. In an 8 quart heavy bottom sauce pan over medium heat, add oil and heat until hot but not smoking. Add lobster shells to pan and mash shells with a wooden spoon to break shells further. Cook 15 minutes. Add carrot, onion, tomato paste and wine and simmer until most of wine is evaporated. Add water and simmer until liquid is reduced to about 4 cups, about 1 hour. Combine sun-dried tomato and roasted red pepper in a blender and puree. Add puree to stock and stir to combine. Pour stock through a fine sieve into a large heat proof bowl. Stock may be made 3 days ahead and cooled uncovered before being chilled (but keep covered in the refrigerator). Freeze for 3 months.

In a small saute pan over medium heat warm olive oil, butter and garlic cloves and cook until cloves turn golden brown. Remove cloves and discard. Add large course bread crumbs to pan and toss until coated. Remove from heat and add preserved lemon, parsley, oregano and season with salt. Set aside.