Heat olive oil in a medium skillet over medium heat. Stir in garlic, and if using, chili flakes, heating until fragrant. Add tomatoes, stir to coat in olive oil and garlic mixture. Lower heat. Once tomatoes start to crinkle, stir in wine, season with salt and pepper.
Meanwhile, boil a pot of salted water, prepare pasta 1-2 minutes less than package directions. When draining, reserve pasta water.
After 25-30 minutes, the tomato mixture should be jammy. Add butter and lobster, raising heat to medium to cook the lobster, until the flesh is bright red, about 5 minutes. Stir in pasta, and about ¼ cup of cooking liquid, to coat pasta in sauce. If the sauce is dry, slowly add more cooking liquid. Squeeze juice from a half a lemon over pasta dish. Garnish with fresh herbs and serve.