Extra virgin olive oil
1 lobster (1½-2lb lobster, SHELL ON, tail cut into 6 rounds, claws cracked open, keep body)
Flour, to dredge
Your desired amount of dried Italian chilies (tabasco, Chipotle or Chile de Arbol work great)
4 garlic cloves, chopped
1 tablespoon tomato paste
½ cup brandy
½ cup white wine
1 cup chicken stock
1 (28 ounce) can whole peeled tomatoes in juice, crushed completely
½ pound spaghetti, cooked according to package instructions
¼ cup chopped Italian parsley
¼ cup chopped basil
Dredge the lobster in the flour and shake to remove any excess. Heat the oil in a heavy, large skillet over medium heat. Add the lobster cook until the lobster turns red all over or about 6-7 minutes; add the garlic, cook for 2 minutes. Add the tomato paste and stir for 2-3 minutes. add the chilies, brandy and white wine, stirring until reduced by half; add the chopped tomatoes with their liquid, cook for about 5 more minutes or until the lobster is completely cooked through.
Stir in the herbs, season with salt and pepper and toss with the pasta. Serve.