Lobster Bucatini

1. Make sure you have all the ingredients before you begin.

For the lobster tails

1. Fill a cast-iron pot with water, salt it, and bring to a gentle boil. Cook the lobster tails for about eight minutes or until thoroughly cooked (see notes and tips below). For that classic bright-red lobster color, add a little vinegar to the water.
2. Run the tails under cold water to cool.
3. Use kitchen scissors to cut the shell on both sides. Pull out the lobster meat and cut it into bite-size pieces. Set aside

For the pasta

1. Pour olive oil into a medium-sized sauté pan or skillet and place on medium heat. Add crushed red pepper and toast it for about one minute.
2. Pour in the marinara sauce and olives. Bring to a simmer and cook for about five minutes, stirring gently.
3. Add the cooked pasta. Adjust the seasoning to your liking. Add oregano and some salt if desired. Mix evenly with the sauce and spices.
4. Turn off the heat and mix in the Italian parsley.
5. To serve, divide the pasta evenly among plates and garnish with the lobster tails.