Bring a large pot of salted water to a rolling boil. Add the organic linguine and cook it until it's just one minute shy of al dente, about 8-9 minutes. Reserve 1 cup of the starchy pasta water before draining the linguine in a colander.

In a large skillet over medium heat, melt 3 tablespoons of unsalted butter until bubbly. Add the finely chopped shallot and sauté it until it's translucent and soft, approximately 3-4 minutes.

Stir in the finely chopped garlic, calabrian chili paste, and organic tomato paste. Cook this mixture for about 1 minute, stirring continuously to combine the flavors.

Reduce the heat to low and slowly pour in the heavy cream, stirring gently to integrate it with the sautéed mixture. Season with salt, black pepper, dried oregano, and celery seed powder.

Gently add in the cooked lobster meat, fresh parsley, and chopped chives to the creamy sauce. Then pour in ½ cup of the reserved pasta water and simmer for about 1 minute.

Carefully add the drained linguine to the skillet, tossing it in the sauce. If the sauce is too thick, add more reserved pasta water until desired consistency is achieved.

Stir in the last tablespoon of butter until it melts completely into the sauce, adding an extra layer of silkiness.

Immediately plate the creamy spicy lobster pasta, topping it with fresh chives and freshly grated Parmesan, if desired. Serve hot.