Split the lobster in half and set aside. Save the juice that comes out of the lobster.
In a large saute pan add the extra virgin olive oil and the garlic.
As soon as the garlic begins to sizzle add to the pan the halved lobster side-cut down. Let the lobster saute` for about 4 minutes.
Add the wine and let the alcohol evaporate at high flame (about 2 minutes)
Add the crushed tomatoes, the parsley, salt and as much red pepper flakes as you like.
Set the flame at medium and cover the pan. Cook for 15 minutes. Turn the lobster a few times during the cooking process.
Remove the cover for the last 5 minutes. If the sauce dries up a bit, add some pasta water.
Cook the linguine in salted water to Al Dente.
Remove the lobster 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.