Rinse the lobsters under cold water and make sure that they are still alive. You can steam or boil the lobster. I prefer steaming.
To boil, bring a large pot of salted, water to a boil, quickly submerge the lobsters head first. Cook a one-pound lobster for about 12 minutes.
Alternatively, you can steam the lobster for about 7 minutes, over two inches of boiling water, setting the lobster on a rack and covering the pot. Allow to cool, then crack the claws and cut the tail to remove the meat.
Cut the meat into bite size pieces.
Prepare the sauce:
In a large skillet, heat the oil over medium heat, add the onion and allow to turn golden and add the tomato paste.
Add the lobster meat and cook for a couple of minutes. Then add the brandy and allow to evaporate.
Next add the cream and salt and pepper. Cook the sauce for about 5-10 minutes or until slightly reduced.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and add it to the pan with the lobster.