Bring a large pot of water to boil and cook spaghetti according to directions until it’s al dente. Drain and set aside.
Lobster
Remove meat from two of the lobster tails, and cut into chunks. Slice the third tail in half lengthwise.
Add olive oil to a pan over medium heat. Add onions and garlic. Then add the lobster chunks and the lobster halve side down. Cook for about a minute stirring. Turn halved tails over and cook for another minute. Add shrimp stock and cook for and additional 3 minutes. Remove lobster meat from the pan. Add chopped tomatoes and cook until they are broken down, about 10 minutes. Add tomato purée, basil, salt and pepper. Cook for an additional 5-10 minutes. Add spaghetti to the pan and toss. Place the dish into a serving bowl. Top with Lobster pieces, lobster halves, and parsley. Serve with a glass of Bolla Pinot Grigio.
