Sweet chunks of lobster tossed with al dente pasta in a nutty brown-butter sauce perfumed with garlic, herbs, chili, and lemon—no wine needed. Restaurant flavor in 25 minutes, halal-friendly and perfect for a cozy weeknight or special occasion.
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water, then drain.
Meanwhile, melt butter in a large skillet over medium heat. Cook, stirring, until the milk solids turn golden and the butter smells nutty, 4–5 minutes (do not burn).
Add diced onion and celery with a pinch of salt; cook until softened and glossy, 3–4 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.
Add lemon juice, thyme, oregano or parsley, red chili flakes, and a few grinds of black pepper. Stir to combine.
Pour in about 3/4 cup reserved pasta water and stir to emulsify the brown butter into a silky sauce.
Add drained pasta and grated Parmesan to the skillet. Toss until the sauce clings to the noodles, adding more pasta water as needed for a creamy consistency.
Gently fold in chopped cooked lobster and warm through 1–2 minutes over low heat. Taste and season with salt and pepper.
Remove from heat. Stir in chopped parsley and chives. Serve immediately with extra Parmesan, a sprinkle of Old Bay, and lemon zest if desired.