In a large skillet, heat olive oil and sauté garlic, onion, and red pepper flakes until fragrant.

Flip lobsters over on a cutting board, and using a heavy, sharp knife, quickly and firmly cut between the lobster's eyes. It might move a bit after, but this is the least painful way to prepare a live lobster. Cut the lobster in half, lengthwise. Clean out any fat (the grey-green gunk), but leave black "goo" - as it is just uncooked roe that will turn red when cooked. Add lobster to the pan - either in halves or you can cut into pieces, too.

Pour in the white wine, diced tomatoes, and half of the parsley, and simmer the sauce until the tomatoes break down and the sauce thickens. If adding saffron, add a small pinch.

Season with salt, black pepper, and additional chopped fresh parsley.

While making the sauce, cook the pasta according to package instructions until al dente.

Remove lobster from pan when meat is bright white and opaque, and the shell is bright red, and add pasta to pan. Toss to coat.

Serve the cooked pasta topped with the lobster.

Garnish with additional parsley and maybe a drizzle of olive oil.