1 large handful basil leaves
2 chillies, finely sliced
2 x 400g/14oz tins San Marzano tomatoes
200g/7oz semolina flour, plus extra for dusting
salt and freshly ground black pepper
1 tbsp caster sugar
800g/1lb12oz Italian ‘00’ white flour
1 tsp salt
3 tbsp vegetable oil
14g/½oz dried yeast
2 large balls mozzarella, roughly torn
50²µ/1¾´Ç³ú pecorino cheese, finely grated
1 small cooked lobster, meat removed and cut into chunks