Prepare the Lobster and Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving about 1 cup of pasta water.
2. Cook the Lobster: While the pasta cooks, use kitchen shears to cut the lobster tails down the middle and remove the meat. Cut the lobster meat into bite-sized pieces.
3. Sear the Lobster: In a large skillet, heat olive oil over medium-high heat. Add the lobster meat and cook for 2-3 minutes until just opaque and lightly browned. Remove from the skillet and set aside.

Make the Sauce

1. Prepare the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
2. Deglaze with Wine: Pour in the white wine (or chicken broth) and allow it to reduce by half, about 2-3 minutes.
3. Add Cream and Tomatoes: Stir in the heavy cream and halved cherry tomatoes. Cook for 2-3 minutes until the tomatoes soften and release some of their juices.
4. Combine the Pasta: Add the cooked pasta to the skillet along with the lobster. Toss everything together to coat the pasta and lobster in the creamy sauce. If needed, add a bit of the reserved pasta water to thin out the sauce.

Finish and Serve

1. Garnish and Serve: Season with salt and pepper to taste, then sprinkle with fresh basil or parsley. For extra brightness, add lemon zest before serving.
2. Serve Immediately: Plate the pasta and enjoy!