Remove the head from the lobster tail by twisting it off and set the head aside.

Use shearing scissors to cut along the sides of the lobster tail, peel the shell, and slice the meat into large pieces.

Boil a large pot of heavily salted water. If using a whole lobster, add the head to the pot while preparing the sauce.

In a large saucepan over medium heat, combine olive oil and butter. Once the butter is foaming, add the lobster shell and cook until it turns red. Remove and discard the shell.

Lower the heat, add the lobster meat, and cook for about 5 minutes until the flesh is white and pink. Set aside.

In the same pan, add diced shallots and garlic. Sauté for about 2 minutes.

Deglaze the pan with white wine, scraping the browned bits, and simmer until 80% of the wine is absorbed.

Add the cherry tomatoes and cook for 10-15 minutes until they’re jammy and burst open.

Discard the lobster head from the stock and add spaghetti to the boiling salted water. Cook, reserving 1 cup of pasta water, and drain 2 minutes early.

Add the drained pasta to the tomato sauce with a splash of reserved pasta water. Stir until you achieve a silky texture.

Gently fold in the lobster meat to reheat. Finish with parsley and lemon juice. Serve immediately.