2 (1 1/2 pound) lobsters

10 cloves garlic

4 TBSP Olive oil

1/2 cup dry white wine

2 (28-ounce) cans whole tomatoes

1 tsp dried oregano

8 torn fresh basil leaves

2 TBSP Blazing Blends Habanero© spice rub

Split each lobster & cut each lobster into 8 pieces. Save any juice & refrigerate everything except the chests. Broil the chests for about 10 minutes, or until they are slightly charred.

While chests are cooking, place olive oil in a Dutch oven (or large pan) over medium heat. Chop garlic cloves, and add to the oil. Sauté, stirring, until the garlic turns golden brown, about 5 minutes.

Remove chests from the oven and place in the Dutch oven with the garlic and oil. Add the white wine to the roasting pan, and deglaze pan for 30 seconds over a medium-high heat. Pour the wine into the Dutch oven. Squeeze in the tomatoes but save the juice. Add any left over juices from the lobsters. Add the 1 TBSP of the Habanero blend, oregano, and basil; boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least 1 hour.

When almost ready to serve, pick out the shells. Add the remaining Habanero© spice rub (to taste). In a large skillet, place the remaining 3 TBSP olive oil over a high heat. Cut the remaining garlic into wide, thin slices and a to the oil. Cook until the garlic just starts to burn (about 5 minutes). Add the lobster from the fridge and cook covered for 4 minutes. Turn the lobster pieces over and cook until done, covered, another 3 to 4 minutes. Lower heat to medium, add tomato sauce and stir well. If the sauce seems too thick, thin with a little reserved tomato juice. Serve immediately over your favorite pasta.