Whether you use freshly poached or tinned lobster, this is an easy 30-minute pasta that turns a few simple ingredients into something special.
MAKES THREE-FOUR SERVINGS
Bring a large pot of heavily salted water to a boil.
Heat the butter in a large skillet over medium-low heat. As soon as the butter is melted, add the chopped shallot and a pinch of Kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and the chili flakes, then cook, stirring occasionally, until garlic is very soft, about 3 minutes.
Add the Reginetti to the water, cooking it until just tender. Reserve 1 cup of the pasta water before straining.
While the pasta cooks, add the tomatoes to your skillet. Let the tomatoes reduce for approximately 5-10 minutes, stirring and breaking up the tomatoes as they cook.
Check the sauce’s consistency. Add in a bit of reserved pasta water, if you’d like to thin out the sauce.
Fold the lobster into the skillet, letting it warm up for 1-2 minutes in the sauce. Add the cooked pasta and toss. Season with Kosher salt and black pepper to your liking.
Garnish with some fresh basil and serve.
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