Instructions

1. In a sauce pot, heat up olive oil. Add in the garlic and red pepper flakes. Sauté on low until the garlic is fork-tender.
2. Rinse each lobster tail. Then, to prep the lobster (use kitchen shears or a sharp scissor), cut off the legs. Next, you will need to cut the lobster tales in half. You can leave the tail whole, but I find that cutting them in half is easier for serving. First, cut down the middle of the top of the tail. Turn it over and do the same on the other side. Then take your knife and cut the lobster meat in half. Set aside.
3. Next, use a fork and mash the garlic into the oil.
4. Add in the lobster (flesh side down) and incorporate it into the oil. Cook on low to medium for 10 minutes turning every few minutes, Be sure to turn at least once.
5. Then season with the salt and pepper. Add in the pureed tomatoes and bring to a simmer.
6. Then add in the fresh basil, turn, and cover. Cook for about an hour, turning the sauce every 15 minutes or so.
7. In the meantime, boil the pasta water. When the sauce is almost cooked, add in the pasta to the boiling water and cook until it is al dente.
8. Combine the pasta with the sauce and serve.