Lobster Spaghetti with Cherry Tomatoes and Fresh Herbs: A Luxurious Seafood Pasta Dish

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
Prepare the Lobster:

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped lobster and cook for 3-4 minutes, or until the lobster is opaque and cooked through. Remove the lobster from the skillet and set aside.
Sauté the Garlic and Tomatoes:

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Deglaze and Make the Sauce:

If using, pour in the white wine and let it simmer for 2-3 minutes, allowing it to reduce slightly. If not using wine, you can add a little pasta water to help form the sauce.
Stir in the lemon zest and juice, red pepper flakes (if using), and a pinch of salt and pepper to taste.
Combine the Pasta and Lobster:

Add the cooked spaghetti and lobster back into the skillet with the tomatoes and sauce. Toss gently to coat the pasta and lobster in the sauce, adding reserved pasta water a tablespoon at a time if the sauce needs to be thinned out.
Finish and Serve:

Stir in the fresh basil and parsley, then taste and adjust seasoning with more salt and pepper if needed.
Serve the lobster spaghetti in bowls, topped with freshly grated Parmesan cheese if desired.
Serving and Storage Tips: