Bring a stockpot filled with water to a boil. Add 2 tablespoons salt and the olive oil to the water. Add the fusilli and cook according to package instructions for al dente. Drain and set aside.
Combine the crushed tomatoes, tomato paste and 1/2 cup water in a large stockpot over low heat; stir well. Cook until hot, about 2 minutes, then stir in the onions, scallions, capers, minced garlic and sugar. Let simmer until the ingredients start to soften, about 3 minutes. Add the oregano, cilantro, red pepper flakes, 1/2 teaspoon kosher salt, seasoned salt, black pepper and sliced garlic. Raise the heat to a low boil and cook until the vegetables are soft, about 10 minutes. Add the lobster and cook just warm through, about 5 minutes.
Serve the lobster marinara over the fusilli and garnish with Parmesan.