Method

• If using live lobsters, cook them in boiling salted water for about 5–6 minutes until just turning red. Remove, let cool slightly, then cut into pieces: split the tail, crack the claws, and remove as much meat as you can. Keep the shells and some lobster juice for extra flavor.
• In a large skillet or sauté pan, heat the olive oil over medium heat.
• Add the garlic and chili flakes and cook until fragrant (about 30 seconds).
• Add lobster pieces (with shells if you like) to the pan. Sauté gently for 2–3 minutes so the oil absorbs the lobster aroma.
• Pour in the white wine and let it simmer until reduced by half.
• Stir in the chopped tomatoes and cherry tomatoes. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
• Boil the spaghetti in a large pot of salted water until al dente. Reserve about ½ cup (120 ml) of pasta cooking water, then drain the rest.
• Add the pasta to the lobster-tomato sauce and toss gently over medium heat, adding a splash of the reserved water if needed to loosen the sauce. Make sure everything is well coated and heated through.
• Sprinkle with chopped parsley and drizzle with a touch of olive oil. Serve immediately, ideally with a crisp white wine like Vermentino or Pinot Grigio.