2 lobsters, 1 1/2 lb. each
2 Tbl. extra virgin olive oil
2 cloves garlic, crushed but left whole
1 tsp. crushed red peppers
1/2 cup dry white wine
3/4 cup heavy cream
6 Roma tomatoes, peeled seeded and chopped
1 Tbl. truffle oil
1 lb. pasta
Bring a large pot of water to a boil, add and cook the lobsters for about ten min. Remove the lobsters and cool, reserve the liquid for cooking the pasta. Remove meat from tails and claws and chop meat.
In a small saucepan, place the lobster bodies and 2 cups of water and bring to a boil. Boil slowly for about 30 min. or until liquid has reduced to 1 cup, strain and reserve liquid stock.
Cook pasta in the reserved liquid, in the meantime heat the olive oil in a large skillet over medium heat, add the garlic and red peppers, cook for about 5 min. until garlic begins to get golden, then discard the garlic.
Add the white wine and cook over medium-high heat until it has almost evaporated, add the lobster stock and tomatoes and cook until liquid has almost evaporated.
Reduce the heat to low and add the cream, cook the mixture until just hot, about 5 min. Add the lobster meat and heat through. Drain the cooked pasta and toss in the skillet with the sauce.
Transfer to a platter, drizzle with the truffle oil and serve.