INGREDIENTS
4
lobster tails (8oz-10oz each), (or 1 pound cooked lobster meat)
1 lb
pasta
4 tbsp
olive oil
2
large shallots, finely diced
6
garlic cloves, minced
1 tsp
red pepper flakes
2 cups
cherry tomatoes, halved
1/2 cup
dry white wine
2 tbsp
unsalted butter
Kosher salt and freshly cracked pepper
2 handfuls
basil leaves, torn or roughly chopped
Lemon zest and juice to serve