- 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
