Step 1

In a large deep skillet, add 4 tablespoons olive oil and garlic slices on medium heat.

Step 2

When the oil is hot, add the lobster tails, face down. Toss in the 3 tablespoons of butter, and crushed red pepper flakes. Cook the lobsters for about 2 minutes, then flip them over. And continue to cook them for an additional 5 minutes, turning them often.

Step 3

Toss into the same skillet the chopped tomato and freshly chopped parsley and sea salt. Turn back on the heat. Stir and cook the tomato, for about 1 to 2 minutes.

Step 4

Add into the skillet, additional 2 tablespoons of butter, and the remaining 2 tablespoons of extra virgin olive oil, along with the cayenne pepper, and paprika. Pour in a splash of chicken broth, and add in some tomato paste.

Step 5

Cover with a lid, and simmer on low heat for about 2 to 3 minutes.

Step 6

Toss back in the chunks of lobster meat and simmer for additional 2 minutes, until the lobster meat is fully cooked and turned white. Turn off the heat.

Step 7

Taste the sauce, and adjust the seasonings with salt and pepper flakes to your preference. The sauce is now ready to serve over your favorite pasta or rice.

Step 8

In the meantime, toss your favorite pasta into a pot of boiling water, and toss 1 teaspoon of salt into the boiling water. Toss in your spaghetti or linguine. Cook the pasta until it's tender to the bite, al-dente. Reserve one ladle full of pasta water (about 1/3 cup), and pour it into the lobster sauce. Then drain the pasta.

Step 9

Serve into individual pasta bowls and spoon of the lobster sauce over the pasta and serve immediately.

Step 10

Serves 4 to 6