Step 1

If using cooked lobster meat, simply chop it and set it aside.

Step 2

If using live lobsters, bring a large pot of well-salted water to a boil. Add the lobsters and cook for about 8-10 minutes or until they are bright red. Remove the lobsters and let them cool on a wire rack. When cool, extract the meat from the claws, knuckles, and tails, chop into bite-sized pieces, and set aside.

Step 3

Bring a pot of well-salted water to boil (use the lobster water for extra flavor, if possible). Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 4

In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the shallot and sauté until soft, about 2-3 minutes. Add the garlic and stir until fragrant, about 1 minute.

Step 5

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute, then slowly add the heavy cream and stir well.

Step 6

Add the Parmesan cheese in small handfuls, stirring well between each addition until melted. Mix in the thyme, tarragon, and red pepper flakes (if using).

Step 7

Season with salt and pepper, bring to a simmer and cook for 5 minutes until slightly thickened.

Step 8

Add the drained pasta to the skillet with the sauce, tossing to coat well. If the sauce is too thick, add a splash of pasta water and stir. Add more as needed until the desired consistency is reached.

Step 9

Gently stir in the chopped lobster meat, remaining 2 tablespoons of butter, parsley, lemon zest, and lemon juice.

Step 10

Cook until the lobster is heated through, about 2-3 minutes, and adjust the seasoning if necessary.

Step 11

Serve the pasta with additional Parmesan cheese and a sprinkle of fresh parsley. Enjoy!