Bring a large pot of water to a boil and add the lobster tails. Boil for 3-5 minutes, until bright red. The lobster may not be cooked all the way through; that’s ok. Drain and let the lobster tails cool, then refill the pot and bring back to a boil with some salt for the pasta.

Cook the pasta as directed to al dente. Before draining, reserve 1 cup of the cooking liquid. Drain the pasta and set aside.

When the lobster is cool to the touch, use kitchen shears to cut the lobster shells in half down the front and back, then carefully remove the lobster meat with your fingers. Get out as much as you can, and chop any large chunks to roughly 1-inch pieces.

Meanwhile, start the sauce in a large wide skillet. Preheat the skillet to medium heat, and add the garlic and butter.

When the butter has just melted and the garlic is fragrant but not browned at all, add the wine and reduce by about half. Add the cream, salt, and lobster pieces and bring to a simmer for about 2 minutes to warm the lobster through.

Add the cooked pasta and lemon zest to the skillet and turn the heat off (to avoid reducing the cream too much). Working quickly, use tongs to toss the pasta with the sauce, adding the reserved pasta water in small splashes until there is enough cream sauce to coat the pasta without being soupy.

Taste the pasta and add more salt until it tastes great – usually at least a few pinches right at the end. YOU MADE THAT. Serve with lemon slices, parsley, parmesan, and high fives. Enjoy!