Ask the fishmonger at your fish market to split the live lobster in half lengthwise, or do it yourself.

Remove and discard stomach sack located just behind eyes.

Heat olive oil in a large skillet over medium heat.

Sauté lobster cut side down for about 5 minutes.

Move lobster to a large cutting board, and let it cool slightly.

In the same skillet sauté shallots, red pepper flakes, fennel seeds and salt for 1 minute.

Add chopped tomatoes and wine stirring often until tomatoes are soft and juicy (about 5-8 minutes). Turn heat off.

Carefully remove lobster meat from shells, and cut into 1 inch pieces. Add lobster meat to tomato sauce.

Using a “lobster cracker” crack the claws, and carefully add it to the sauce.

You may keep the head for decoration.

Cook linguine in a large pot of boiling salted water stirring occasionally until “al dente.” Drain reserving 1 cup of pasta cooking liquid.

Add linguine and ½ cup reserve pasta cooking liquid to lobster tomato mixture. Use tongs to toss the pasta in the sauce. Cook for 2 minutes adding some more cooking liquid if needed to make the sauce juicier.

Check for seasoning.

Drizzle with a bit more olive oil.