1 pound spaghetti or other long, thin pasta (gf is fine)
4-5 lobster tails
4 tablespoons Verbena Classic Italy olive oil
1 shallot, sliced
3 garlic cloves, minced
1/4-1 tsp red pepper flakes, to taste
2 1/2 cups sliced cherry tomatoes
2 handfuls basil
Cook the pasta al dente in salted water, referring to times on the package. Reserve a half-cup of pasta water for the sauce.
Using kitchen shears, slice the tails open and pull the meat from the shell. Slice the meat into bite-sized pieces.
Add the olive oil to a large skillet over medium-high. Cook the shallots for a couple minutes, stirring often. Add the garlic and red pepper flakes, and cook another minute.
Add the tomatoes. Season with salt and pepper.
Stir in the lobster meat. Once it's opaque, add in the pasta water, stir, and then toss in the pasta.
Serve immediately, topped with freshly torn basil.