In a deep sauce pot over medium heat, sauté the onion, garlic, and hot pepper flakes with olive oil. Season generously with salt and pepper.
Cook, stirring, until onions are completely soft, about 10 minutes.
Add wine and let reduce briefly for a minute or two.
Add the tomato purée, lobster broth, and simmer for 5 minutes.
Add cream and continue to cook until sauce has thickened somewhat, about 5 more minutes. Turn off heat and adjust seasoning. (It should be spicy. If not, adjust to your liking.)
Bring a large pot of well-salted water to a boil. Add pasta, cook until al dente, and drain.
Place pasta back in pot and add sauce over low heat; toss well.
Add the lobster and cook for a minute or two, until just heated through.
Mix parsley and lemon zest together, and garnish each serving. The lemon zest really finishes the dish nicely!
This was fantastic! Thank you, Chef Carrie!
Dorothy Lane Market says:
Thank you Rob for trying the recipe and letting us know! We appreciate it. We will let Chef Carrie know.