Lobster Fra Diavolo - cooking recipe

Ingredients

2 (1 1/2 to 2 lb.) lobsters
1/2 c. olive oil
1/2 c. chopped green pepper
2 Tbsp. chopped fresh flat leafed parsley
2 garlic cloves, chopped
2 Tbsp. chopped fresh basil or 1 Tbsp. dried basil
2 c. canned Italian-style plum tomatoes, chopped
2 Tbsp. tomato paste
1/8 tsp. crushed red pepper
1 lb. linguini or thin spaghetti

Preparation

Put all ingredients (except lobsters and pasta) in a large, nonreactive (not aluminum) pot and bring to a boil.
Add lobsters (or precooked lobster meat) and simmer gently on very low heat for about 1 hour.
Stir often, scraping the bottom of the pot.
Sauce will be thick, light and have a delicate lobster taste.
About 10 minutes before sauce is done, cook the pasta al dente.
Drain quickly.
Put pasta on hot plates.
Pour some sauce over the pasta.
Place split/quartered or lobster meat over the pasta and cover with more sauce.
Enhance taste by sprinkling with grated Romano Pecorino cheese.