Buttered Lobster Pasta w/ Cherry Tomatoes

Buttered Lobster Pasta with Cherry Tomatoes

I stumbled on Daen's Kitchen awhile back while looking for a pastina recipe. Her pastina recipe came out great, so I decided to try this recipe and it was amazing. I made a few adjustments but this came out awesome. I think you could substitute shrimp, scallops or crab for the lobster. 

150 g (10 tbsp)  salted butter (I didn't use quite that much)
1 lobster tail, 500g - 1kg (about 18 - 36 oz)
1 tablespoon olive oil, extra virgin
1 shallot, finely diced (I used vidalia onion)
2 garlic cloves, finely diced (I grated it on a rasp grater)
¼ cup white wine
400 g (about 14 oz or 2 cups) cherry tomatoes
250 g (about a half a pound) angel hair pasta
parsley, finely diced
¼ lemon
salt and pepper to taste (I did not add any salt or pepper)

red pepper flakes & romano cheese for servings

Remove lobster meat from shell and cut into bite size pieces. Gently cook in butter and olive oil until fully cooked. Remove from skillet with slotted spoon as soon as cooked- do not overcook. Add a little more butter to the pan, saute shallots (I used onions) for a minute or two, then add garlic and salt a few more mins. Then deglaze with white wine. Reduce a little. Then add cherry tomatoes. Let those cook for about 10-12 minutes until they burst and "get jammy" as Daen says. Add the lobster back to the skillet. Drain pasta and added to sauce and finish cooking it in the sauce. Add another T of butter or two and the parsley and squeeze the lemon over pasta. Cook for a minute or so then serve with red pepper flakes and parm or romano cheese. I reserved the pasta cooking water just in case but didn't end up using it. 

Next time I would cut the cherry tomatoes in half.