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1
Using kitchen scissors, cut down the center of the lobster tail shells; remove the meat from the shells.
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2
Halve the lobster tails lengthwise and remove the intestinal veins.
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3
Slice the lobster tails crosswise 1/2 inch thick and pat dry.
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4
In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering.
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5
Add the lobster (or shrimp, if using) to the pan, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned and almost cooked through, about 4 minutes.
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6
Transfer the lobster to a plate.
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7
Add 1 tablespoon of the oil to the skillet.
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8
Add the garlic and chile and cook over high heat for 1 minute.
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9
Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
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10
Simmer until the wine has reduced to 1 tablespoon, about 6 minutes.
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11
Add the remaining 5 tablespoons of olive oil and the tomato to the skillet and cook, stirring, for 1 minute.
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12
Meanwhile, cook the pasta in boiling salted water until al dente.
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13
Drain, reserving 1/2 cup of the cooking water.
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14
Add the pasta, lobster and basil to the skillet and toss; add a few tablespoons of the cooking water if the pasta seems dry.
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15
Season with salt and pepper, transfer to a large bowl and serve.
