1-First, cut the lobster tail lengthwise into halves and then quarters, keeping the shell on for extra flavor. Remove the meat from the claws and head, and set aside the shells if you plan to use them for stock later. This step helps the lobster absorb more taste during cooking.

2-Next, heat 1 tablespoon of olive oil in a pan and gently cook the finely sliced garlic for 1 minute until it’s fragrant. Add the chopped plum tomatoes and cook rapidly for 5-7 minutes until the sauce thickens and the flavors blend well.

3-While that’s happening, boil salted water in a large pot and cook the 400g of spaghetti until it’s al dente, about 8-10 minutes. In another pan, heat 1 tablespoon of olive oil and fry the lobster meat with the chopped parsley and diced red chili for 1 minute to keep it tender.

4-Drain the pasta, then combine it with the lobster and tomato sauce in the pan. Season with sea salt and freshly ground black pepper, and toss everything together for 2 minutes so the pasta soaks up the sauce. Finish by drizzling the remaining tablespoon of olive oil over the top and serve right away for the best taste.