Split the lobsters in half and set aside.
In a large saute pan add 3 tablespoons extra virgin olive oil, 3 cloves of sliced garlic and the peperoncino.
As soon as the garlic begins to sizzle add to the pan the halved lobsters side-cut down. Let the lobster saute` for about 4 minutes.
Remove the lobsters from the pan and set aside.
Add to the pan a little more extra virgin olive oil and more sliced garlic.
Once the garlic turns golden, add the cherry tomatoes. Crush them with a spoon.
After 3-4 minutes add the passata. Let everything simmer for about 5 minutes.
Add the lobsters to the pan and cook for about 15 minutes. Turn the lobsters a few times during the cooking process.
If the sauce dries up a bit, add some pasta water.
Cook the linguine in salted water to Al Dente.
Remove the lobsters from the sauce pan and place in a warm oven.
Add the linguine to the sauce and toss for 1-2 minutes. Ideally you want all the sauce to coat the linguine and very little sauce left at the bottom of the pan.
Serve immediately with the lobster.