• 4 live 1-pound lobsters
• 1 pound spaghetti
• 4 tablespoons olive oil
• 2 cloves garlic, sliced paper-thin
• 4 fresh hot chilli, diced (about 1/4 cup)
• 2 cups good tomato sauce
• freshly ground black pepper
• 10 leaves fresh mint, chiffonaded
• Bring a pot of water to a boil and add salt until it tastes like seawater.
• Set the lobster tails aside and cook the claws in the salted water for 5 minutes.
• Remove and crack open using the back of a knife. Reserve any interior water and juices from the shells and add it to the final sauce for flavor boost.
• Bring another pot of abundantly salted water to a boil, add the spaghetti, and cook until al dente, about 8 minutes. Drain but do not rinse, reserving 1 cup cooking water.
• Cut each tail in half lengthwise and then widthwise, yielding 4 pieces.
• Heat 3 tablespoons of the oil in large sauté pan over medium heat and add the tail pieces (the shell still attached to the meat). When the lobster meat begins to look white (about 2 minutes), add the garlic and chiles and cook until softened, 3 to 5 minutes.
• Add the reserved pasta water, tomato sauce, and cooked lobster claws and simmer, reducing the sauce to thicken, about 5 minutes.
• Add the pasta to the sauce, tossing to coat. Add the remaining 1 tablespoon oil and any reserved liquid from the claws; season with salt and pepper to taste.
• Divide the pasta among 4 warmed serving bowls and sprinkle with min