INGREDIENTS
2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped Yellow Onions
4 garlic cloves, crushed
1/2 teaspoon red-pepper flakes
2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed
2 cups water
Coarse salt and freshly ground pepper
4 cups lobster stock or fish stock
3 lobster tails in shells
1 pound spaghetti
2 tablespoons chopped fresh basil
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