• On medium heat, add 4 tablespoons of olive oil and the garlic slices to a large deep skillet.
• Add the lobster tails face down as soon as the oil is hot. Add the red pepper flakes and 3 tablespoons of butter. Sauté the lobster for about 2 minutes, then turn over. Continue cooking for a further 5 minutes, turning frequently.
• Cover with a lid and pour the white wine in. Continue to simmer for about 1-2 minutes.
• Remove the lobster tails from the pot and transfer them to a cutting board or plate so they can cool a little.
• Using a fork and knife, separate the lobster meat from the shells, and discard them. Make bite-sized pieces of lobster meat. Place them on a cutting board.

For The Sauce:

• Put the chopped tomato, fresh parsley and salt in the same skillet. Return to the heat. Saute the tomatoes for about one to two minutes, stirring continuously.
• In the skillet, mix together the extra virgin olive oil, cayenne pepper, and paprika along with the remaining 2 tablespoons of butter. Stir in some tomato paste and chicken broth.
• Put a lid on the pot and simmer for 2 to 3 minutes. Add the lobster chunks and simmer for another 2 minutes, until the lobster meat is fully cooked. Remove from the heat. Now you can serve it with pasta or rice.