To a medium sauté pan or skillet, set over medium heat, pour in the olive oil. When warm, add the crushed red pepper and toast for about 1 minute. Pour in the store-bought marinara sauce and olives. Bring to a simmer and cook for about 5 minutes. Give it a taste and adjust the seasoning to your liking. I always doctor up store-bought marinara a bit. I like to add a pinch of oregano, some salt, if needed, etc. Turn the marinara off the heat and mix in the Italian parsley. Set aside.
Divide amongst plates and garnish with the lobster. I like to garnish it vs. tossing it in the pasta so you have more control as to the disbursement.
Add a small ball of burrata to the top of the pasta and garnish with more crushed red pepper.