Lobster diavolo

Put the olive oil in a heavy sauce pan and heat over medium-low heat. Add the garlic and sauté for about 3 min, until the garlic is fragrant and soft, but not brown. Add the chili flakes (start with half if you are not sure about the spiciness, you can always add some more later) and fry for another minute or two.

Add the tomatoes along with all the liquid in the cans and a few generous pinches of salt and stir. Lower the heat and simmer everything gently, for 2 to 3 hours, until the tomatoes are completely broken down. Add water if necessary to prevent the sauce from boiling dry. When the sauce is done, taste to see if it is salty enough and add more salt to taste if necessary. Cover and set aside.

Bring a large amount of salted water to a boil in a large saucepan. Bring to a good boil. Add the lobsters to the pot and cover. Remove the pot from the heat and let cool completely. When the water has cooled, the lobsters are ready.

Meanwhile, bring a large amount of heavily salted water to a boil, add spaghetti and cook until pasta is still al dente. Keep about 120 ml of pasta cooking water. Drain the pasta and set aside.

Cut the lobsters in half and remove all the meat. Don't forget to remove the stomach and intestinal tract.

Keep the lobster meat in a warm place while you finish the pasta. Heat the pan with the sauce over medium-high heat. Add the cooked pasta and a little of the pasta's cooking water. Use tongs to turn the pasta in the sauce. Add a splash or two of olive oil if you like. When the pasta is completely covered in sauce and hot, arrange the pasta in two deep, warm bowls. Cut the lobster tails into 2-inch medallions and arrange them, along with the scissors, on top of the spaghetti. Drizzle some more olive oil on top and finish generously with mint. Serve immediately.