Creamy Tomato Lobster Linguine with Garlic Breadcrumbs

1. To make homemade breadcrumbs. Preheat the oven to 425° F. On a baking sheet, toss the bread and garlic with butter and a pinch of salt. Bake for 10 minutes, until toasted. Pulse the toasted bread and garlic into crumbs in a food processor. 
2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup cooking water. Drain.
3. Melt the butter and tomatoes in a large skillet. Cook for 8-10 minutes, until the tomatoes burst. Add the garlic, thyme, salt, pepper, and chili flakes. Cook another minute, then pour in the wine, scraping up any brown bits from the bottom of the pan. Add the cream. Season with salt and pepper. Simmer until steaming.
4. Mix in the pasta, parmesan, and basil. Add the cooked lobster meat, tossing until heat through. If needed, thin the sauce with the reserved pasta cooking water. 
5. Divide the pasta among plates and top with basil and breadcrumbs.