*Heavy breathing*
1/4 small red onion, thinly sliced12 oz. spaghettiBring a large pot of salted water to a rolling boil. Working one at a time, cook lobsters 3 minutes, then transfer to a large bowl of ice water. Let cool just until you can comfortably handle them, about 1 minute, then twist off claws where the knuckles meet the body and return them to pot of boiling water. Cook 2 minutes . Add claws back to ice water and let both claws and bodies cool completely.
Heat oil and ghee in a large skillet over medium. As soon as ghee is melted, add onion and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring occasionally, until garlic is very soft, about 5 minutes. Add basil and as soon as it is wilted, add the tomatoes, crushing well with your hands as you go. Bring to a gentle simmer and cook sauce until thick and flavors have melded, 20–25 minutes. Season sauce with salt and pluck out basil.
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