Separate lobster heads from tails. Remove meat and roast lobster heads at 200°C on a lined baking tray until bright red (around 20 mins), then set aside to garnish.
Bring a large pot of salty water to the boil for pasta.
Slice lobster meat into 2cm pieces
Heat olive oil in a large pan over medium-high heat. Sauté shallots, garlic and chilli flakes until translucent
Deglaze pan with white wine and reduce until ½ of liquid remains.
Add tomatoes and reduce the heat to medium low. Simmer until the tomatoes begin to break down (around 5 mins).
Add lobster meat and continue to simmer until cooked (around 2 mins).
Meanwhile, cook pasta until al dente and strain, reserving 1 cup of pasta water.
Toss the pasta through the lobster sauce with herbs. Loosen the sauce with some pasta water. Taste and season. Serve alongside roasted lobster heads with a drizzle of extra virgin olive oil.