Step One
Bring a large pot of salted water to a boil.

Step Two
In a large skillet heat olive oil on medium-high heat until hot. Add the garlic and chili.

Cook, stirring occasionally, 1- 2 minutes, or until lightly brown. Add the Datterini cherry tomatoes and brandy, season with salt and pepper.

Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.

Step Three
Cook the pasta to “al dente”.

Step Four
While the pasta cooks, add the lobster to tomatoes, season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.

Step Five
Add the cooked pasta, to the skillet with the lobster and tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the parsley.

Step Six
Garnish with remaining parsley and serve.