Cut open the lobster tails lengthwise, and pull out the lobster meat. Use the shells to make a stock, like that used for lobster chowder. Chop the meat into bite-sized pieces.
In a frying pan over medium heat, melt the butter and fry the lobster meat with salt and pepper, until meat is opaque.
Deglaze the pan with the white wine (that just means adding the wine and scraping up any browned bits stuck to the pan. These add a lot of flavour!). Bring to a boil, then turn the heat down and simmer until the liquid is mostly evaporated.
Add the red bell pepper, tomato, chili pepper, tomato paste, sugar, and dried herbs. Simmer for 20 minutes. Season with salt and pepper to taste.
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the pasta until al dente, then strain.
Stir the pasta into the tomato sauce, and serve hot! You can add a sprinkling of Parmesan cheese on top, but I find that the sauce is so flavourful, it doesn't even need it.
Recipe by Kiku Corner at https://www.kikucorner.com/2014/02/23/lobstars-part-three-lobster-fra-diavolo/