12oz spaghetti (red lentil for LOW CARB)
Salt and freshly ground black pepper, to taste
2 tbsp olive ooil
2oz butter
1 large shallot, finely chopped
1 tsp crushed red pepper flakes
1lb cherry and/or yellow tomatoes, halved
1lb cooked lobster meat (or cooked large shrimp)
2 tsp finely grated lemon zest
Cook the spaghetti as per the instructions on the box, drain but reserve 1 cup of the past water.
Meanwhile, heat oil in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring occasionally until shallot is softened but not browned, about 2 mins. Add tomatoes and cook, stirring often until soft and juicy, 5-8 mins.
Add lobster to skillet and toss to coat. Add pasta and 1/2 cup pasta liquid, season with salt and pepper. Cook, tossing constantly until sauce thickens and coats pasta, about 2 mins. Add more liquid as necessary.
Serve pasta with lemon zest sprinkled on top.
Serves 4