• 8 oz Tagliolini or any long pasta
• 2 medium lobster tails (6-8 oz of meat)
• ½ cup heavy cream
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tbsp lemon juice 
• ½ cup cherry tomatoes, halved
• 2 sprigs tarragon, minced
• 1 tsp lemon zest
• 2 tbsp butter (or more, as desired)
• Salt and pepper, to taste

• Fresh lemon zest or lemon juice
• Chopped chives
• Red pepper flakes
• Parmesan cheese (optional)

• Boil your pasta in salted water until al dente. Reserve a little pasta water and set aside it helps loosen the sauce later if needed.

• In a large skillet, melt butter with a splash of olive oil. Sauté shallots until soft, then add garlic until fragrant.
• If using wine, pour it in and let it reduce for a minute. This deepens the flavor and adds sophistication.

• Slowly pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese and whisk until smooth and velvety. Season with pepper, a pinch of red chili flakes, and salt to taste.
• Lemon zest adds brightness and cuts through the richness beautifully.

• Fold in the lobster meat and let it warm through in the sauce. It will soak up all the buttery, garlicky goodness without overcooking.

• Add the cooked pasta directly into the sauce and toss gently until fully coated. If the sauce feels too thick, add a splash of pasta water to loosen it to perfection.
• Finish with fresh parsley, extra Parmesan, and a squeeze of lemon juice.

• Since it’s already cooked, just warm it gently.

• It brightens the entire dish and balances the richness.

• It adds depth and aroma that jarred garlic can't match.

• It melts more smoothly for a silkier sauce.

• The dish relies on simple ingredients better quality means better flavor.

• Garlic bread
• A fresh arugula salad with lemon vinaigrette
• White wine (Chardonnay or Sauvignon Blanc)
• Roasted asparagus or broccoli

• Swap lobster for shrimp or crab for a more budget-friendly option.

• Add a spoonful of tomato paste for a pink, tangy sauce.

• Sprinkle Cajun seasoning for a Southern-inspired twist.

• Add basil, thyme, or tarragon for an aromatic finish.

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