• In a large pot of boiling salted water, cook spaghetti pasta according to package instructions. Once al dente, reserve 1/3 cup pasta water, drain pasta and set aside.

Butter Cooked Lobster Meat

• If working with raw frozen lobster tails, thaw out lobster in a bowl of cold water for 30 minutes or more, until fully thawed. If using cooked lobster, skip this portion of the recipe.
• Using sharp kitchen shears, gently cut the bottom of the shell of the lobster tails from top to the tip of the tail. Carefully remove the lobster meat (optional - you can also keep shell on) and rinse away the vein and any shell pieces. Pat dry and season with salt.
• Heat a large saucepan over medium heat and melt butter. Add the lobster meat and poach until cooked through and opaque (be carefully not to overcook), about 4 to 6 minutes flipping at the half way point. Remove from pan, and roughly chop meat on a cutting board into large chunks, then set aside. If using shrimp, add to skillet, cook, then roughly chop meat and set aside.

Lobster Pasta in Lemon Butter Sauce

• In the same pan used to cook the lobster, add and sauté the garlic and lemon zest. Stir continuously until tender and fragrant but not burnt. If using cooked lobster meat, melt butter in a large skillet over medium high heat and then sauté garlic and lemon zest.
• Next, add the lemon juice and reserved pasta water to the skillet, allow to reduce slightly. Then add in the pasta in small batches, lobster meat (+ shrimp if using), parmesan cheese, herbs and black pepper. Use tongs to toss pasta with the sauce, until the pasta is fully coated, sauce thickened, and lobster (shrimp) warmed through.
• Serve while hot, garnishing with fresh herbs, more parmesan cheese, cracked black pepper and a lemon wedge. Enjoy!