There are many recipes for this. We have enjoyed it like this; which fed 3 (fairly greedy) people.
1 lobster, boiled with meat extracted. Olive oil.
2 shallots, finely chopped
2 garlic cloves, crushed
2 plum tomatoes grated,
Fresh basil / or tarragon according to preference
1/2 small red chilli (optional)
1/2 cup white wine.
2 tbsp double cream. (Optional – it makes a really sticky sauce that coats the pasta)
Handful cherry tomatoes, roasted while you cook the sauce.
2 tbsp chopped parsley
Fresh basil or tarragon leaves
Dried Spaghetti for 3
2 tbsp Lobster stock.
Put the cherry tomatoes in the oven to roast.
Sweat the shallot in oil until translucent. Add the garlic and chilli continue to fry lightly. Add basil or tarragon and then the wine and cream and reduce until it’s pinkish sticky sauce.
Meanwhile boil the pasta water and boil the pasta. Take it out two minutes before you would normally and put back in the pan mixing with the lobster stock and more olive oil. At the same time add your lobster meat to the main sauce just to warm it through thoroughly. When the pasta has absorbed the lobster stock, add it to the main sauce and mix through. Thrown in the roasted Cherry tomatoes and chopped parsley and fresh leaves at the end and serve.