After you have removed the lobster meat, cut the shells and claws into 2” pieces.

Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute.

Add the red pepper flakes, stir, and cook for approximately 1 minute until the garlic starts to brown.

Reduce heat to medium. Add the onion, celery, and carrots. Stir well, and cook for 2 minutes.

Add the thyme, stir, and cook for 1 minute.

Add the bacon, stir, and cook for 1 minute

Add Nick’s magic rub, stir, and cook for 1 minute

Add the lobster shell, stir, and cook for 3 more minutes. Press down on the shells with the cooking spoon to extract the juice.

Stir in the brandy and cook for 2 minutes.

Pour in the chicken stock and tomato sauce, stir, and cook for 4 minutes.

Bring to a boil before reducing the heat. Simmer for 30 minutes.

Congratulations! You’ve made lobster stock!

Strain the stock and discard the shells. Keep warm while making the sauce.

Bring a pot of water to boil and prepare the spaghetti, Cook for 2 minutes less than designated on the package.(i.e.; if the instructions recommend 10 minutes, cook for 8).

While the spaghetti cooks, make the lobster sauce. Add the oil and garlic to a large nonstick skillet and cook over medium heat for 2 minutes.

Add the red pepper flakes, stir, and cook for 1 minute.

Add the onions and 2 tablespoons of basil. Stir and cook over medium heat for 3 minutes.

Add the tomatoes and brandy before cooking for 5 more minutes.

Add the lobster stock and cook for 3 minutes before increasing heat to medium-high to bring to a boil.

Add the pasta, stir well, and cook for 2 minutes.

Add the cooked lobster meat and stir well while cooking for 1 minute.

Remove from heat and add the basil. Stir well.

Serve in individual pasta bowls and top each with extra lobster sauce.