Serves 4

What you’ll need:
One 1 lb package spaghetti or other long pasta
1 cooked lobster or 2 cooked lobster tails
Olive oil
1 medium shallot, finely chopped
2 cloves garlic, thinly sliced
A big pinch of red chili flakes (to taste)
1 pint cherry tomatoes, or another small variety
1 tablespoon drained capers (optional)
Fresh lemon juice, to finish
Chopped parsley or basil leaves, for garnish

What to do:
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Once done, drain pasta, reserving a cup of the cooking water.

Meanwhile, remove meat from lobster claws and tail and chop into bite-size pieces.

Heat a splash of olive oil in a large pan over medium heat. Add shallot, garlic, and chili flakes and sauté until softened. Toss in tomatoes and continue cooking until they burst and release some of their juices. Stir in capers and chopped lobster, followed by the cooked pasta. Add cooking water as needed, a splash at a time, to coat everything in a loose sauce.

Divide pasta between plates and sprinkle over some lemon juice and chopped herbs.