Fill ¾th of a casserole dish with water and salt it. Put the herbs and the pepper inside.
Boil the water and put the lobster in. Place the casserole dish over medium heat and boil the lobster for 15-20 minutes.
Set the lobster aside and drain the stock. Keep some portion of the stock aside (about 1 ½ glass) to use for the sauce. Cut the lobster meat into small cubes.
Put the stock in a new casserole and boil it again. When the stock starts to boil, add the spaghetti and boil them for 7 minutes.
Drain the spaghetti and keep it hot while preparing the sauce.
In a deep, wide pan, add onion, thyme, basil, and sugar.
Add oil to it and heat it while stirring the onion and herbs. Cook until the onion gets slightly brown in color. Then, pour the wine into it.
Let the wine evaporate and then add the tomato pulp to the pan. Now, sprinkle oregano, garlic, and salt over this mixture.
Mix well and cook for about 4 minutes. Then, add the lobster stock and simmer the heat to low. If required, add half a glass of lukewarm water. Also, add the lobster meat to it. Cook the sauce for nearly 20 minutes until it thickens.
Put the spaghetti in a big wide baking pan and drizzle some olive oil, about 2-3 teaspoons, on top of it. Mix them and then add the sauce.
Mix the sauce gently with the spaghetti. Let the food rest for 5 minutes. Decorate with dill and then serve.