Step 1

Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook until al dente. Reserve ½ cup of the pasta cooking water and set aside. Drain the pasta and set aside.

Step 2

While waiting on the pasta water, cook the sauce. Heat the oil in a wide pot over medium-high heat. Once hot, add the cherry tomatoes and cook without moving for 3-4 minutes or until they begin to blister and char. Flip once or twice more until charred all over. Season lightly with salt.

Step 3

Melt the butter into the tomatoes. Once frothy, add the shallot and cook for 2-3 minutes until just beginning to soften.

Step 4

Add the garlic and red Fresno pepper and cook until fragrant, about 1 minute. If you'd like more heat, add another shake of crushed red pepper.

Step 5

Pour in the wine and bring to a boil. Reduce heat and simmer for 10-15 minutes until thickened and reduced. Season with salt, pepper, and a pinch of sugar if you like.

Step 6

Add the lobster and the reserved pasta cooking water. Cook for 5-7 minutes until the lobster is warmed through and the sauce is glossy. Add juice from half a lemon and the minced parsley. Taste and season again to your preferences.

Step 7

Divide the cooked lobster pasta between plates and garnish with more parsley if you like. Enjoy!