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servings:

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

• 4 (1 1/4-pound) lobsters
• 2/3 cup (or more) olive oil, divided
• Kosher salt
• 1 cup brandy
• 2 medium onions, chopped
• 2 medium carrots, peeled, chopped
• 2 medium fennel bulbs, chopped
• 8 garlic cloves, crushed
• 1/4 cup finely chopped drained oil-packed Calabrian chiles
• 1 teaspoon crushed red pepper flakes, plus more for serving
• 1/4 cup tomato paste
• 2 cups dry white wine
• 4 (28-ounce) cans whole peeled tomatoes, preferably San Marzano, drained, puréed
• 2 pounds spaghetti
• 5 tablespoons unsalted butter, cut into pieces
• 1/3 cup finely chopped parsley
• 2 tablespoons fresh lemon juice
• Lemon wedges (for serving)

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