Remove the meat from the lobster by twisting the claws and pulling the legs from the body.
Split the claw shells with a sharp knife and extract the meat.
Remove the nugget of meat from the legs using a knife and a utensil handle.
Stretch the lobster out and split the shell in half down the middle.
Lever the tail meat out in single pieces using a spoon handle.
Scoop out the head meat and remove any black digestive line from the tail.
Heat olive oil in a large pan and chop the tail meat into bite-sized pieces.
Fry the reserved lobster shells in the hot oil for two minutes.
Add garlic to the pan and fry until it begins to colour.
Add the lobster meat to the pan, season with salt, and stir well.
Add cherry tomatoes, white wine, and half the basil leaves to cook briefly.
Stir the cooked pasta into the sauce with tongs and add more basil.
Garnish with lemon wedges and the remaining basil leaves before serving.