There's something special about lobster you've prepared yourself, but if cooking one on a weeknight isn't your speed, buy cooked lobster or shrimp instead.
1 pound cherry and/or Sun Gold tomatoes, halved1 teaspoon finely grated lemon zestCook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid .
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes. Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.calories 610 fat 22g fiber 3g
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