Pasta with Lobster and Spicy Tomato Sauce (Italian Fra Diavolo)

This spicy seafood pasta ticks all the boxes for flavour and wows enough for dinner guests.

½ cup extra-virgin olive oil
2 (1¼ lb) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
½ cup all-purpose flour, unbleached
2 tsp. crushed red chile flakes
1 tsp. dried oregano
5 cloves garlic, finely chopped
2 Tbsp. tomato paste
½ cup cognac or brandy
1 cup seafood or fish stock
1 (28 oz) can whole peeled tomatoes in juice, crushed
1 bay leaf
sea salt
black pepper, freshly ground
1 lb bucatini pasta, cooked
1 Tbsp. fresh parsley, chopped

Heat oil in an 8 qt Dutch oven over medium-high heat. Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot; cook until shells turn red, about 6 minutes.

Transfer lobster pieces to a plate; set aside.

Add chile flakes, oregano and garlic to pot; cook until lightly toasted, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes and bay leaf; boil.

Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes.

Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper. Add pasta; toss with sauce.

Transfer to a large serving platter; sprinkle with parsley.

Makes 6-8 servings.