Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente, ensuring it retains a slight bite. Reserve ½ cup of the starchy pasta water before draining; this will help adjust the sauce later to a restaurant-quality consistency. Drain the pasta and set aside, keeping it warm.
Sauté the aromatics:
Melt the butter in a large skillet over medium heat. Add the minced garlic and finely chopped shallot, sautéing for 1–2 minutes until softened and fragrant. Avoid browning to keep the flavour delicate and ensure the base of the sauce stays smooth and aromatic.
Deglaze & simmer:
Pour in the white wine or seafood stock, using a spatula to scrape up any flavorful bits from the bottom of the pan. Let the liquid reduce by half, which concentrates its flavour and creates a deeper base for the cream sauce. This should take about 2–3 minutes.
Make it creamy:
Reduce the heat slightly and stir in the heavy cream, Parmesan cheese, lemon zest, and optional chili flakes. Simmer gently for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. The Parmesan will melt into the sauce, enriching it further, while the lemon zest adds brightness to balance the creaminess.
Add lobster & pasta:
Add the chopped lobster to the skillet and warm it through gently; lobster cooks quickly and can become tough if overheated. Add the cooked pasta and toss until every strand is coated in the creamy sauce. If the sauce becomes too thick, stir in a splash of the reserved pasta water to achieve a glossy, silky finish.
Serve:
Plate the pasta immediately. Drizzle with a touch more butter or a light stream of olive oil, then top with chopped parsley or chives. Finish with a squeeze of fresh lemon juice to brighten the richness. Enjoy while hot, ideally with a crisp white wine to complement the lobster’s sweetness.
