Cooking Instructions

• Steam the lobster. If using pre-cooked lobster, chop into roughly ½-inch pieces and place in a medium bowl. If using raw lobster tails, bring a pot of water to a boil with a steamer basket, add lobster tails, and steam for 4 to 5 minutes. Rinse in cold water and chop meat into ½-inch pieces.
• Season the lobster. Add lemon zest and 2 tablespoons of parsley to the lobster meat.
• Boil the pasta. Bring a stockpot of water to boil, add 1 tablespoon salt, and cook pasta until just shy of al dente, then drain, reserving ½ cup of the pasta water.
• Make the sauce. Heat olive oil in a skillet over medium heat. Add shallots and 1 teaspoon salt, sauté until soft and translucent, about 5 minutes.
• Deglaze with wine. Add wine to the skillet, simmer for 2 to 3 minutes, scraping brown bits from the pan.
• Build the sauce. Add garlic and cherry tomatoes, cook over medium high heat until tomatoes soften and burst, about 10 minutes, smashing them lightly.
• Assemble the dish. Lower heat, add lobster meat and pasta with ¼ cup reserved pasta water. Toss until pasta is lightly coated.
• Finish and serve. Drizzle with lemon juice, garnish with parsley, flaky salt, olive oil, red pepper flakes, and parmesan cheese. Serve immediately.