Add bucatini to a large pot of boiling, salted water.
Insert the tip of a heavy, sharp knife into the head of the lobster and cut through the head. Cut the lobster body in half lengthwise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section. Bring the knife down to the cutting board in a swift motion, cutting the body section clearly in half. Turn the knife in the other direction and cut the tail in half in the same way, splitting it right down the back. Split the claw at the joints. Split everything down the middle. Quarter each lobster half. There should be 8 small pieces of lobster.
Heat extra-virgin olive oil in a 12-inch skillet over high heat. Add garlic and shallots and cook until they start to take color, about 10 seconds. Add lobster pieces and cook for about minute per side, until lobster is golden on both sides. Add the tomatoes and saute for about 1 minute until the tomatoes plump up and some split open. Then, add the white wine and let it simmer rapidly for about 2 minutes, until it begins to reduce a bit. Use your hands and crush the 2 tomatoes directly into the pan. Add salt and pepper, to taste, the oregano, the thyme, and the red pepper flakes. Let the mixture simmer for another 1 to 2 minutes. Drain the pasta, without shaking out the excess water. Add pasta into the pan with the lobster, tossing it for about 1 minute until it is coated with the sauce. Add parsley and basil, toss 1 more time, and serve.
If the lobster mixture seems to be getting dried out as it's cooking, add up to 4 ounces of water to rehydrate it.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Frank DeCarlo