Prepare the lobster by breaking down fresh lobster tails or using pre-prepared lobster meat, cutting the shell to extract the meat and chopping it into bite-sized chunks.

Mise en place: Mince the garlic and shallots, chop the tarragon, zest the lemon, and halve the cherry tomatoes.

Cook the pasta in a large pot of salted boiling water according to package instructions, about 8-10 minutes, then reserve a cup of pasta water and drain.

In a large skillet, heat olive oil over medium heat and sauté the minced shallots for 2-3 minutes until translucent. Add minced garlic and cherry tomatoes, cooking for 3-4 minutes.

Deglaze the skillet with ¼ cup of dry white wine, scraping up any bits on the bottom for about 1-2 minutes.

Add the lobster meat, minced tarragon, and heavy cream to the skillet, cooking for 3-4 minutes until heated through and the sauce thickens.

Gently fold the cooked pasta into the skillet, adding reserved pasta water if the sauce is too thick, and season with salt and pepper.

Finish by stirring in butter and lemon zest until melted, then serve garnished with chives or red pepper flakes.