1-Prepare the Lobster: First, slice the lobster tail lengthwise into two halves, remove the head and claws, crack the claws to extract the meat, and take out any meat from the head while reserving the head and legs for stock or soup. Then cut the half tails in half again, keeping the lobster meat in the shell to enhance the sauce flavor. This method ensures the meat stays tender and infuses the dish with rich tastes.

2-Cook the Sauce and Pasta: Heat 1 tablespoon of olive oil in a pan, gently cook the garlic for one minute, then add the tomatoes and cook rapidly for 5-7 minutes until the sauce thickens.

Cook the spaghetti in boiling salted water until al dente.

In a large frying pan, heat another tablespoon of olive oil, add the lobster tail quarters, claw and head meat, parsley, and chilli, and fry for one minute.

3-Combine and Serve: Drain the pasta, add it to the lobster mixture along with the tomato sauce, season to taste, and cook for two minutes while tossing constantly so the pasta absorbs the sauce flavors. Stir in the remaining tablespoon of olive oil and serve immediately. For a complete meal, pair it with a light side or even try variations from other recipes on the site.