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1
Heat 3 tablespoons of the oil in a heavy 3-quart saucepan.
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2
Add the onion and garlic, and saute over medium heat until they begin to brown.
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3
Stir in the pepper flakes and oregano.
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4
Stir in stock, wine, tomato paste and bay leaf.
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5
Pour the canned tomatoes into a strainer held over the saucepan so that you add the juice but not the pulp.
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6
Chop the pulp; then, add it to the saucepan.
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7
Bring to a simmer, and cook over medium heat, stirring from time to time, for 30 minutes.
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8
Season to taste with black pepper.
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9
Set aside.
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10
Heat the remaining oil in a large saute pan.
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11
Add lobster pieces, and sear them over high heat, turning often, until the shells are bright red.
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12
While the lobster is searing, bring a large pot of salted water to a boil for the linguine.
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13
Spoon the sauce over the lobster, bring to a simmer and cook, partly covered, about 10 minutes.
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14
While the lobster is cooking in the sauce, add the linguine to the boiling water, and cook about 7 minutes, until al dente.
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15
Drain well.
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16
To serve, transfer the lobster pieces coated with sauce to one side of a large platter, leaving some of the sauce in the pan.
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17
Sprinkle with half the parsley.
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18
Add the drained linguine to the sauce in the pan, and reheat briefly, stirring to coat the linguine.
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19
Transfer to the platter alongside the lobster, sprinkle with the remaining parsley and serve.
