red pepper flakes
mint, fresh, chopped
1Bring medium pot of water to boil.
2Core tomatoes and cut a shallow "x" through the skin of the non-core end of each tomato with a sharp knife.
3Working in batches, gently lower tomatoes into the boiling water for a bout 30 seconds, until the skin begins to peel away from the cuts.
4Remove the tomatoes from the water with slotted spoon until they are cool enough to handle.
5Peel and then roughly chop the tomatoes and set aside.
6Pour the olive oil in a shallow, heavy saucepan and set over medium-low heat.
7Add the garlic and cook for about 3 minutes, until fragrant and softened, but not browned
8Add the chili flakes and cook for another minute or two.
9Add the tomatoes and any juices, along with a few generous pinches of salt and stir through.
10Turn the heat down to low and simmer gently for 2 hours, until the tomatoes have completely broken down, adding water as needed to keep the sauce from drying out.
11When sauce is ready, taste for salt and adjust as necessary. Cover and set aside.
12Bring 1 inch of water to a boil in a large stockpot.
13Add the lobsters to pot and cover.
14Cook for 15-20 minutes, until the lobsters' antennae can be easily pulled off.
15Remove lobsters from pot and set aside for a few minutes to cool.
16Bring large pot of generously salted water to boil.
17Add spaghetti and cook to al dente. Reserve 1/2 cup of pasta water.
18Remove the lobster meat from shell. Reserve lobster meat keeping warm while finishing pasta.
19Turn the heat to medium on the sauce. Add the cooked pasta and some of the pasta water, tossing pasta and sauce together.
20Add a splash of olive oil.
21Arrange pasta on two shallow, warm bowls.
22Slice the lobster tails into 1/2 inch medallions and arrange these, along with the claw and knuckle meat, on top of spaghetti.
23Drizzle with more olive oil and sprinkle generously with mint and serve immediately.