Lobster Spaghetti with Chili Breadcrumbs - Wishbone Kitchen

First, make the toasted breadcrumb topping. Heat 1 tbsp of butter and 1 tbsp of olive oil in a pan over medium heat. Once the butter is melted, add 1 tsp of Calabrian chilis. Mix to combine, then add your panko breadcrumbs. Toss the panko until it's evenly coated and toast for 3-5 minutes while mixing until golden brown. Season with salt and set aside. Bring a large pot of water too a boil, season with salt. Add the pasta to the boiling salted water and cook 2 minutes shy of al dente. While its cooking, prepare the sauce. In a large pan on medium heat, combine 1 tbsp of olive oil and 3 tbsp of butter. Add your shallots, grated garlic, and Calabrian chilis and cook until fragrant, about 1 minute. Add the halved cherry tomatoes and a pinch of salt and cook for another 2 minutes. Add the wine and reduce by half. Add the cooked lobster meat and a splash of pasta water. Toss to combine. Transfer the cooked pasta directly into the pan with the lobster, along with the rest of the butter and a few splashes of pasta water. Toss to coat the pasta in the sauce, adding more pasta water as needed. Add the fresh herbs and zest of 1 lemon and toss to incorporate. Plate your lobster pasta and top with toasted bread crumbs and more tarragon.