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1
Bring a large pot of water to a boil over medium heat and season the water with salt.
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2
Cut the lobster tails lengthwise, remove the meat from the shells and chop into 1-inch pieces.
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3
Pit and chop kalamata olives and rinse the capers.
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4
Set aside.
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5
Heat a large saute pan over medium-low heat.
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6
Add the olive oil and heat through.
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7
Add the shallots and cook until soft, about 3 to 4 minutes.
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8
Stir in the garlic and red pepper flakes and saute for an additional 30 seconds; do not brown the garlic.
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9
Add the tomatoes, wine, chicken stock, basil and parsley.
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10
Simmer for 15 to 20 minutes.
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11
Add the capellini to the boiling water.
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12
Stir the chopped lobster meat, capers, kalamata olives, butter, and pepper, to taste, to the tomato mixture.
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13
Cover the pan and simmer the sauce until the lobster meat is cooked, about 5 to 7 minutes.
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14
When the pasta is cooked, drain and add to a serving bowl.
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15
Pour the sauce over the pasta and toss.
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16
Sprinkle with grated Parmigiano-Reggiano and the chopped parsley and serve.
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17
A viewer, who may not be a professional cook, provided this recipe.
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18
The Food Network Kitchens chefs cannot make representation as to the results.
