Heat the olive oil over medium-low heat in a large pot. Add the garlic and chili flakes and cook for 5 minutes or until the garlic is fragrant. Watch the garlic carefully, if it burns you have to start over.

Stir in the tomato paste, tomatoes (crushing them with your hands as you add them), basil and oregano Stir to combine. Add the white wine and water, cover and simmer until ready to cook the pasta. About 20 minutes before serving, add the pasta (breaking it up if needed) to the sauce and simmer for 20 minutes until pasta is cooked through and the sauce is reduced.

Meanwhile, cook the lobster. Use kitchen shears or a very sharp knife, cut the tail right down the center. Rub the flesh of the lobster with olive oil, season with salt + pepper.

Add the butter to a small saucepan over medium heat and melt. Allow the butter to cook and brown slightly. Reduce the heat and stir in the curry powder, salt and basil. Keep warm at a low heat

Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the lobster, flash side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and brush with the curry butter. Continue cooking for another 3-5 minutes or until the shells are bright red. Remove from the heat. Remove the lobster from its shell and dice into bite size pieces. Once the pasta is cooked, stir in the cream cheese and cream until melted. Toss in the lobster.

Top the pasta with fresh basil and drizzle with any remaining curry butter. Enjoy! Eat the leftovers all week long!