• Make sure you have all the ingredients before you begin.
  

For the lobster tails

• Fill a cast-iron pot with water, salt it, and bring to a gentle boil. Cook the lobster tails for about eight minutes or until thoroughly cooked (see notes and tips below). For that classic bright-red lobster color, add a little vinegar to the water.
  
• Run the tails under cold water to cool.
• Use kitchen scissors to cut the shell on both sides. Pull out the lobster meat and cut it into bite-size pieces. Set aside
  

For the pasta

• Pour olive oil into a medium-sized sauté pan or skillet and place on medium heat. Add crushed red pepper and toast it for about one minute.
  
• Pour in the marinara sauce and olives. Bring to a simmer and cook for about five minutes, stirring gently.
  
• Add the cooked pasta. Adjust the seasoning to your liking. Add oregano and some salt if desired. Mix evenly with the sauce and spices.
  
• Turn off the heat and mix in the Italian parsley.
• To serve, divide the pasta evenly among plates and garnish with the lobster tails.