Plunge a sharp knife into the top of the lobster’s head just behind its eyes (to kill it quickly).
Separate claws and tail.
Heat olive oil in a large skillet over medium-high heat.
Add lobster and any juices and garlic; cook, stirring and turning the lobster pieces.
Add brandy to flambé and cook until alcohol has evaporated.
Add tomatoes and cook, stirring occasionally and breaking tomatoes down with the back of a wooden spoon, until sauce gets smoother and thickens slightly.
Season with salt.
Meanwhile, cook spaghetti in boiling salted water until just tender.
Drain, add pasta to sauce, stirring well, and cook a few minutes more. Garnish with parsley and basil.
About the chef Jacopo Di Michele
Jacopo started culinary school and working in hotel kitchens during summers on Italy’s east coast at the age of 14. At 19 he moved to Ibiza and cooked in marina restaurants catering to Europe’s elite and famous. He then ran his own restaurant for two years in Italy, returned to Ibiza for another three years and moved to Bangkok to work at a new Zanotti restaurant. As head chef, his next positions were in Thailand and Myanmar. At Portofino at Le Meridien Phuket Beach Resort, he has further enhanced the reputation of the restaurant with wine dinners, Michelin guest chefs and more.