FIRST STEP: PREPARE THE LOBSTER

1. Remove the Shell: Begin by removing the lobster meat from the tails. If you’re using live lobsters, blanch them in boiling water for a couple of minutes until the shells turn red. Then, cool them in an ice bath before removing the meat. For frozen lobster tails, thaw them thoroughly before use.
2. Cut the Lobster Meat: Once the lobster meat is removed from the shell, slice it into bite-sized chunks. This will allow the lobster to cook evenly and be easier to eat when mixed with the pasta.
3. Season the Lobster: Lightly season the lobster with salt and pepper. Set aside while you prepare the other ingredients.

SECOND STEP: COOK THE PASTA

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to the package instructions until al dente (about 8-10 minutes). Reserve 1 cup of pasta cooking water and then drain the pasta.
2. Set Aside: Once drained, set the pasta aside, tossing it lightly with a bit of olive oil to prevent sticking. If you want a richer flavor, you can stir in a tablespoon of butter or olive oil at this point.

THIRD STEP: SAUTÉ THE LOBSTER AND GARLIC

1. Sauté the Lobster: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the lobster pieces to the pan. Sauté them for about 3-4 minutes, or until the lobster is opaque and cooked through. Remove the lobster from the pan and set aside.
2. Cook the Garlic and Chili Flakes: In the same pan, add the minced garlic and chili flakes (if using). Sauté for about 30 seconds, or until the garlic is fragrant but not browned.
3. Add the Tomatoes: Toss in the halved cherry tomatoes and cook for another 2-3 minutes, allowing them to soften and release their juices. Season with a pinch of salt and pepper.

FOURTH STEP: MAKE THE BUTTER SAUCE

1. Melt the Butter: Reduce the heat to medium-low and add the unsalted butter to the pan. Let the butter melt completely, swirling the pan to coat the garlic and tomatoes.
2. Deglaze with Wine or Broth: If using white wine, add it to the pan and let it cook for 2-3 minutes, allowing the alcohol to evaporate and the wine to reduce slightly. If you prefer to avoid alcohol, use vegetable broth instead.
3. Add Cream and Lemon: Once the wine has reduced, pour in the heavy cream and lemon juice. Stir to combine, and let the sauce simmer for another 3-4 minutes until it thickens slightly.
4. Add the Lobster Back: Return the cooked lobster pieces to the pan, stirring them into the sauce to coat them evenly.

FIFTH STEP: COMBINE THE PASTA AND LOBSTER

1. Toss the Pasta: Add the cooked pasta directly to the skillet with the lobster and butter sauce. Toss the pasta to coat it in the sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, to loosen it up and create a silky texture.
2. Finish with Lemon Zest and Parmesan: Once the pasta is fully coated, stir in the fresh lemon zest, chopped parsley, and, if using, grated Parmesan cheese. Toss again to combine, ensuring the flavors are evenly distributed.

FINAL STEP: SERVE AND GARNISH

1. Plate the Pasta: Divide the lobster pasta into individual bowls or plates, ensuring each serving gets a good portion of lobster and sauce.
2. Garnish: Sprinkle extra Parmesan cheese, fresh basil, and more parsley on top for added flavor and color. You can also add more chili flakes for extra heat, if desired.
3. Serve: Serve immediately while the pasta is hot, and enjoy the luxurious, buttery flavors of lobster, cherry tomatoes, and creamy sauce.