Bring a large pan of water to the boil and cook the lobster for 10 minutes. Drain and leave to cool.
Twist off the claws and pincers. Using the back of a large, heavy knife, crack open the large claws. Use a skewer to carefully remove all the meat from the claws and cut into small chunks.
Place the lobster, back uppermost, on a flat surface and cut the lobster in half lengthways. Remove the meat from the body and cut into small chunks. Clean the shell under cold running water and set aside.
Heat the olive oil in a large frying pan and fry the garlic and the chilli for about 30 seconds over a medium heat, then add in the lobster meat and cook for about 1 minute. Add in the white wine, parsley, tomatoes, season with salt and continue to cook for about 5 minutes, uncovered, stirring occasionally.
Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and add to the lobster sauce. Mix well over a low heat for 1 minute to allow the pasta to absorb the flavours of the lobster sauce.
To serve, spoon the pasta into the cleaned lobster shell, pour over any remaining sauce and enjoy immediately.
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