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1
Bring a large pot of water to a boil and salt it.
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2
Put about an inch of water into another large pot, add a not-too-big pinch of salt, put in lobster and cover pot.
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3
Steam lobster until it is red, about 3 minutes; you do not have to cook it through.
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4
Remove it and keep water simmering with cover off.
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5
As soon as you can, remove lobsters tail and claws; return body to simmering liquid.
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6
Remove meat from claws and tail and return shells to pot; chop meat roughly.
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7
Put olive oil in a large skillet over medium heat.
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8
Add garlic and lobster meat and toss; cook until it sizzles, then add chili flakes and lower heat.
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9
Strain lobster-cooking water, discarding body and shells; you will want a couple of cups.
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10
Meanwhile, cook pasta until it is not even close to tender, but just bending.
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11
Drain it, reserving some cooking liquid if you have less than 2 cups of lobster liquid.
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12
Add pasta to lobster/garlic mixture, with about a cup of lobster liquid.
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13
Cook, stirring occasionally, until pasta is tender, adding more liquid as necessary.
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14
Stop cooking when pasta is tender, taking care not to add too much liquid.
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15
Taste and add more salt, chili flakes or olive oil if you like.
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16
Stir in the mint and serve.
