📖 Instructions

1. First, let's tackle the lobster. If using fresh, gently steam or boil until bright red and cooked through, about 8-10 mins. If frozen, thaw completely before cooking. Once cooked, let it cool slightly, then roughly chop the lobster meat, keeping those claws in tact for a fancy touch. (Oh yeah, put on some music; a little Vivaldi never hurts the cooking process!)
2. Next, we'll get started on the sun-dried tomatoes. Drain the oil from the jar and chop them finely—but not too much, you want visible chunks! Mince up a few cloves of garlic and set aside. In a large skillet, heat up a bit of olive oil until shimmering and add the garlic, make sure not to burn it, ok? Sauté briefly, until fragrant.
3. Now for the magic! Toss in your sun-dried tomatoes, a dash of salt and pepper, and maybe a pinch of red pepper flakes if you like a kick (I do!). Sauté this mixture for another 2-3 minutes; you want a bit of flavor concentration.
4. Time to cook the pasta! Cook your pasta according to the package directions—al dente is key, remember! Once the pasta is done, reserve a cup or so of the pasta water just in case. (You never know when a little extra liquid might save the day.)
5. Into that same skillet, add in a splash of heavy cream (don't judge me, it's worth it!). Give it a good stir, then add the cooked pasta. Toss gently to coat every strand. Add the chopped lobster and stir it in until it's all nicely mixed up.
6. If the sauce is a little too thick, splash in a little bit of the reserved pasta water. Adjust seasoning to your liking. Taste test it! Sometimes you need that extra pinch of salt or a squeeze of lemon. Taste it, it's a must.
7. Serve immediately! You can add a sprinkling of fresh parsley on top for garnish, that little pop of green adds so much to this creamy dreamy dish. I highly recommend some crusty bread to soak up all that delicious sauce.