1. Cook the pasta:
Boil pasta in salted water until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
2. Sauté the aromatics:
In a large skillet, melt butter over medium heat.
Add garlic and shallot, and sauté for 1–2 minutes until fragrant.
3. Deglaze & simmer:
Pour in white wine (or stock), scraping up any bits from the pan.
Let it reduce by half — about 2–3 minutes.
4. Make it creamy:
Lower heat, stir in the cream, Parmesan, lemon zest, and a pinch of chili flakes.
Simmer gently until sauce thickens slightly (3–4 minutes).
5. Add lobster & pasta:
Toss in chopped lobster and warm gently (don’t overcook).
Add pasta to the sauce, tossing to coat evenly.
If it’s too thick, splash in a bit of reserved pasta water for that silky restaurant finish.
6. Serve:
Plate the pasta, drizzle with a bit more butter or olive oil, and top with parsley and a squeeze of fresh lemon juice 🍋.
Serve immediately — ideally with a glass of crisp white wine.
