Preparation

• Preheat oven to 400 degrees. Line a medium baking sheet with aluminum foil.
• Place bread crumbs, olive oil, and seasonings in a medium bowl. Stir to combine. Transfer seasoned bread crumbs to the prepared baking sheet, spread in an even layer and place in the oven. Bake for 6-10 minutes, stirring halfway through, or until golden brown and crisp. Remove from the oven and set aside to cool before stirring in the chopped parsley.
• Fill a large pot ¾ full with water, heartily season with salt, and bring to a boil. Add the pasta, and cook according to the instructions on the package. Before straining, reserve ½ cup of pasta water.
• Heat olive oil in a large skillet over medium heat. Once hot, add the garlic, and sauté until fragrant, about 1 minute.
• Add the lobster to the skillet and toss to coat in the olive oil and garlic; sauté just long enough to reheat the lobster, about 2 minutes. Once reheated, remove the lobster meat from the skillet, and set aside.
• Add reserved pasta water and tomato sauce to the skillet, whisk to combine, and bring to a simmer. Once simmering, add the cooked pasta, and toss to coat.
• Divide the sauced pasta between plates, top with lobster meat, and pangritata. Buon appetito!