1. Bring a large Dutch oven of salted water to a boil over high heat. Add pasta and cook until al dente, 6 to 8 minutes. Reserve 1 cup pasta water, then drain pasta and set aside; reserve Dutch oven.

2. Meanwhile, combine panko, 2 teaspoons oil, and a pinch of salt in a large skillet. Cook over medium heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a small bowl and stir in lemon zest; set aside.

3. Wipe out skillet, then add tomatoes and cook over high heat, without stirring, until skins are charred on first side and tomatoes are about to burst, 2 to 3 minutes. Shake skillet to stir tomatoes, then remove from heat and let cool 5 minutes.

4. Heat remaining 1/4 cup oil in now-empty Dutch oven over medium until shimmering. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and any accumulated juices, then season with 1 teaspoon salt. Reduce heat to medium-low and add lobster, pasta, and 1/2 cup reserved pasta water. Cook, stirring occasionally, until lobster is warmed through and sauce is thickened slightly, 2 to 3 minutes.

5. Remove pot from heat and stir in lemon juice and basil, then season with salt and pepper to taste. (If needed, add more pasta water a splash at a time to reach desired consistency.) To serve, transfer pasta to a serving bowl and sprinkle with breadcrumbs and more basil.

Source: Hannaford fresh Magazine, July - August 2020