Ingredients
2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
4 garlic cloves, crushed
1/2 teaspoon red-pepper flakes
2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed
2 cups water
Coarse salt and freshly ground pepper
4 cups lobster stock or fish stock
3 lobster tails in shells
1 pound spaghetti
2 tablespoons chopped fresh basil
Preparation
Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.
