Directions

1. Heat a large nonstick sauté pan over medium-high heat. Sauté the lobster until almost cooked through, approximately 4 to 5 minutes. Transfer the lobster to a bowl.

2. Wipe out the sauté pan and add ¼ cup olive oil. Add the onion and cook, stirring often until starting to brown. Add in garlic and fresno chili if using and cook for an additional 2 to 4 minutes. While the onions are cooking, bring a large pot of water to boil. Season with salt.

3. Add tomato paste to the onions and garlic, stirring constantly so as not to burn. Pour in white wine and continue to stir, scraping up any brown bits at the bottom of the pan. Add red pepper flakes if using, stock, Abruzzo sauce and lobster. Season with salt & pepper. Allow to simmer for 15 to 20 minutes.

4. While sauce is simmering, cook pasta according to the package. Reserve one cup of pasta water and drain.

5. Add the pasta to the pan and toss to coat. Stir in reserved cooking water as needed to loosen the sauce.

6. Stir in herbs, butter, lemon zest and salt and black pepper to taste. Top with additional red pepper flakes if desired.

Serve and Enjoy!