- ½ cup olive oil
- 4-6 lobster tails (2½ pounds total)
- 2 teaspoons red chili flake
- 2 anchovy fillets
- 5 cloves garlic, chopped
- 5 whole basil leaves
- 2 tablespoons tomato paste
- ½ cup brandy
- 1 cup seafood stock (I found lobster stock at Whole Foods)
- 1 can whole peeled tomatoes with juice, 28 ounces, crushed by hand
- 1 bay leaf
- 1 pound bucatini pasta
- Chopped fresh parsley
Heat the oil in a large 8 QT pot over medium high heat. Add the lobster tails to the pot, cooking for 6-7 minutes or until the shells turn bright red. Transfer the lobsters to a plate and set them aside.
Lower the heat to medium. Add the chili flake, anchovies and garlic to the pot, cooking until the anchovies are dissolved, about 3 minutes. Add the tomato paste and cook for 2 minutes. Pour in the brandy and cook until most of the liquid has evaporated, about 2 minutes. Pour in the stock, crushed tomatoes, bay leaf and basil. Bring the mixture to a boil and then lower the heat. Simmer, partially covered, for about 30 minutes or until the sauce is thick and slightly reduced.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
Return the lobster to the pot, cooking for about 10 more minutes until the lobster is cooked through. Taste for seasoning. Add the cooked and drained pasta to the pot, tossing the pasta to coat it with the sauce.
If you wish to remove some of the lobster meat from the shells for serving ease, use a large butcher knife to split the back of the lobster shell. Peel back the shell to expose the tail meat. Remove the meat and cut it into large pieces and toss it with the pasta.
Transfer the pasta to a large serving platter and garnish with fresh parsley.