If using tails, steam or boil them for a few minutes until opaque, then remove the meat and chop into bite-size pieces. If using pre-cooked meat, pat it dry and set aside.

Salt your water like the ocean and cook pasta until al dente, then reserve about 1 cup of pasta water before draining.

In a large skillet, warm olive oil and melt butter over medium heat.

Add minced shallot and cook until soft, then stir in garlic for about 30 seconds until fragrant.

Pour in the wine and let it reduce by half, scraping up any browned bits.

Add heavy cream and a pinch of salt and pepper, then let it gently simmer until slightly thickened, about 3 to 4 minutes.

Stir in parmesan until smooth, add the lobster meat, and warm it through for 1 to 2 minutes.

Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss until the sauce clings to every strand.

Stir in lemon zest and a squeeze of lemon juice, adjusting salt to taste. Add crushed red pepper if desired.

Garnish with fresh parsley or chives and extra parmesan. Serve immediately.