Kosher salt

2 lobster tails, about 3 ounces each

1 pound pasta of choice (such as spaghetti)

1 tablespoon oil

1/2 cherry tomatoes, stems removed

1 shallot or 1/4 yellow onion, peeled and minced

4 garlic cloves

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper

1/2 cup white or rosé wine

1/2 cup reserved pasta water

1/4 cup unsalted butter

1 tablespoon Italian parsley, minced, as garnish

Cook Mode Prevent your screen from going dark

Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1/2 cup of the cooking water. Drain and set aside.
Steam or boil lobster tails for 6–8 minutes until shells are bright red and meat is opaque. Remove lobster meat from shells, chop into bite-sized pieces, and set aside.
Heat oil in a large skillet over medium heat. Add shallot or onion and cook until softened, about 3 minutes. Add garlic, oregano, and crushed red pepper; cook until fragrant, about 1 minute.
Add cherry tomatoes and cook until they begin to blister, about 3–4 minutes.
Pour in wine and simmer until reduced by half.
Stir in butter and reserved pasta water to form a silky sauce.
Add lobster meat and pasta, tossing to coat everything evenly.
Garnish with parsley and serve immediately.

Add cream for a richer sauce.

Use linguine, fettuccine, or tagliatelle instead of spaghetti.

Swap lobster with shrimp, scallops, or crab for a different seafood twist.

Add fresh basil or thyme for an herby variation.

Make it spicier with extra crushed red pepper or fresh chili flakes.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or broth.