Brown butter lobster pasta with some super sweet sungolds, minced tomato, garlic, parsley and lots of lemon to give the dish some brightness. Give yourself some time to take apart the boiled lobster or buy it already shucked from your local fishmonger. Serves 2-ish.
Boil a 1 ½ lb. live lobster in rapidly boiling water for about 10 min. Carefully remove from hot water and set aside until cool enough to handle. Take lobster apart, scooping the meat from both claws, the tail, and if you have patience, all the meat from the little legs.
Cook about ¼-½ lb. of pasta of your choice according to package directions. Drain and reserve about a cup of pasta cooking water. Set aside.
In a saucepan large enough to fit all the pasta you just cooked, melt about 2 Tbsp. butter on med-low heat. Stir occasionally and keep cooking until the butter and milk solids start to turn golden brown and things smell pleasantly nutty. Reduce heat to low, add in a minced garlic, stir until fragrant, about 30 sec, then add in the reserved pasta. Stir to combine, then add in the reserved lobster, continue to stir to warm through everything. If things look dry, add in a small amount of reserved pasta water. You probably will not use the entire cup. Before serving, add in a chopped small tomato and some sungolds, minced parsley, and lots of fresh lemon juice. Salt, pepper, chili pepper flakes to taste. Serve with more lemon at the table.
Ditalini pasta from @semolinaartisanalpasta. Thank you @fatgullet for the gift!