If using whole lobsters, cook them in boiling water for 6-8 minutes until bright red. Remove from boiling water, cool completely and remove the meat from tail, claws and knuckles, and chop into large chunks.
Bring a pot of water to a boil and cook pasta.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add shallots and cook for 1 minute, until fragrant. Add garlic and red pepper and cook for 30 seconds. Add tomatoes and season generously with salt and pepper, let cook until the tomatoes start to burst. Add the white wine and cook until reduced. Add lobster meat and butter, stir to coat, and cook for 1 minute, then turn off heat.
When pasta is al dente, drain it and add to skillet, and season with salt and pepper. Toss well and transfer to a large serving platter. Add basil, lemon zest and lemon juice and toss once more and serve immediately.