1 tablespoon olive oil
1 pound fusilli pasta
One 28-ounce can crushed tomatoes
3 ounces tomato paste
1 large Vidalia onion, diced
3 tablespoons finely sliced scallions
2 tablespoons capers
2 tablespoons minced garlic
1/2 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon chopped fresh cilantro
3/4 teaspoon red pepper flakes
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
3 cloves garlic, sliced
Two 2-pound steamed lobster tails, cut into 1/4-inch rounds
Grated Parmesan, for garnish
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