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1
Add bucatini to a large pot of boiling, salted water.
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2
Insert the tip of a heavy, sharp knife into the head of the lobster and cut through the head.
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3
Cut the lobster body in half lengthwise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section.
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4
Bring the knife down to the cutting board in a swift motion, cutting the body section clearly in half.
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5
Turn the knife in the other direction and cut the tail in half in the same way, splitting it right down the back.
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6
Split the claw at the joints.
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7
Split everything down the middle.
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8
Quarter each lobster half.
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9
There should be 8 small pieces of lobster.
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10
Heat extra-virgin olive oil in a 12-inch skillet over high heat.
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11
Add garlic and shallots and cook until they start to take color, about 10 seconds.
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12
Add lobster pieces and cook for about minute per side, until lobster is golden on both sides.
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13
Add the tomatoes and saute for about 1 minute until the tomatoes plump up and some split open.
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14
Then, add the white wine and let it simmer rapidly for about 2 minutes, until it begins to reduce a bit.
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15
Use your hands and crush the 2 tomatoes directly into the pan.
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16
Add salt and pepper, to taste, the oregano, the thyme, and the red pepper flakes.
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17
Let the mixture simmer for another 1 to 2 minutes.
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18
Drain the pasta, without shaking out the excess water.
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19
Add pasta into the pan with the lobster, tossing it for about 1 minute until it is coated with the sauce.
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20
Add parsley and basil, toss 1 more time, and serve.
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21
Note: If the lobster mixture seems to be getting dried out as it's cooking, add up to 4 ounces of water to rehydrate it.
