Prepare the Lobster

• Bring a large pot of salted water to a boil.
• Add the live lobster and cook for 8–10 minutes until bright red.
• Transfer the lobster to an ice bath to halt cooking.
• Once cooled, extract the meat from the tail, claws, and knuckles; chop it into bite-sized pieces.

Cook the Spaghetti

• In another large pot, bring salted water to a boil.
• Add spaghetti and cook until al dente, according to package instructions.
• Reserve ½ cup of pasta water, then drain the spaghetti.

Prepare the Sauce

• Heat 3 tablespoons of olive oil in a large sauté pan over medium heat.
• Sauté garlic, shallot, and chili until fragrant and softened, about 2 minutes.
• Add cherry tomatoes; cook until they begin to soften, approximately 3 minutes.
• Pour in white wine; simmer until reduced by half.
• Stir in tomato sauce and vegetable broth; season with salt and pepper.
• Let the sauce simmer for 5 minutes to meld flavors.

Combine Lobster and Pasta

• Add lobster meat to the sauce; cook for 2 minutes until heated through.
• Toss in the cooked spaghetti, ensuring it’s well-coated with the sauce.
• If needed, add reserved pasta water to achieve the desired consistency.

Serve

• Drizzle with the remaining tablespoon of olive oil.
• Garnish with chopped basil and parsley.
• Serve immediately, accompanied by crusty bread if desired.