Stick a 6 inch skewer
lengthwise inside the tail of each lobster. Bring the court bouillon to a boil, add the lobsters
, and cook for about 6 minutes. Remove and shock in ice water.
Remove the tail meat from the shells and cut each into 2 to 3 medallions. Set aside.
Place a large saute pan over medium-high heat, add the oil and garlic, and heat until the garlic starts to turn golden. Discard the garlic. Toss in the fresh tomatoes
, add salt to release any water, and let cook about 10 minutes. Add the lobster stock and reduce to desired consistency, about 15 minutes. Add the crushed red pepper and black pepper, to taste, and cook for another 2 minutes. Add the lobster medallions and chopped parsley and cook for 2 minutes. Toss in the noodles
, cook for 1 minute to warm, and serve immediately. BUON APPETITTO!!!!