YIELD: 6-8 servings
1⁄2 cup extra-virgin olive oil
2 (1 1⁄4-lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
1⁄2 cup flour
2 tsp. crushed red chile flakes
1 tsp. dried oregano
5 cloves garlic, finely chopped
2 tbsp. tomato paste
1⁄2 cup cognac or brandy
1 cup seafood or fish stock
1 (28-oz.) can whole peeled tomatoes in juice, crushed
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1 lb. bucatini pasta, cooked
1 tbsp. chopped parsley
Step 1. Heat oil in an 8-qt Dutch oven over medium-high hear. Toss lobster pieces (including several reserved bodies) in flour, shake off excess, and add to pot; cooking until shells turn red, about 6 minutes. Transfer lobster pieces to a plate; set aside.
Step 3. 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.
Step 4. 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 thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper.
Step 5. Add pasta; toss with sauce. Transfer to a large serving platter; sprinkle with parsley.