Creating Lobster Spaghetti with Chili Breadcrumbs is simple if you follow these steps:

1. Boil the Lobsters: Fill a large pot with water and bring it to a boil. Add the live lobsters, cooking for about 8-10 minutes until they turn bright red. Remove and let cool.

1. Prepare the Lobster Meat: Once cool, crack open the lobsters and remove the meat from the tails and claws. Chop the meat into bite-sized pieces and set aside.

1. Cook the Spaghetti: In the same pot of boiling water, add the spaghetti. Cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the spaghetti.

1. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add minced garlic and red chili flakes, sautéing for about 1 minute until fragrant.

1. Add Tomatoes: Incorporate the cherry tomatoes into the skillet. Cook until they are softened, about 3-4 minutes.

1. Combine with Lobster: Add the lobster meat to the skillet, followed by the lemon zest and juice. Stir everything together gently to combine.

1. Toss with Spaghetti: Add the drained spaghetti to the skillet. Toss everything, adding reserved pasta water as needed for moisture. Season with salt and pepper.

1. Prepare the Breadcrumbs: In a separate pan, melt the butter over medium heat. Add the panko breadcrumbs and toast until golden brown, stirring frequently, for about 3-4 minutes.

1. Finish the Dish: Remove the skillet from heat. Stir in fresh parsley and half of the toasted breadcrumbs.

1. Serve: Plate the lobster spaghetti and top with the remaining chili breadcrumbs and optional Parmesan cheese. Garnish with fresh basil leaves if desired.