Cooking the Lobster:

• Boiling Lobster:
  Lobster tails cook quickly, and overcooking can result in tough meat. Boil them just until they turn bright red and the meat is firm but tender. Be sure to remove the lobster from the water immediately once cooked, so it doesn’t continue cooking in the residual heat.

• Removing the Lobster Meat:
  Use kitchen shears to cut the lobster tails down the center, and gently pull out the meat. You can either keep the tail shell for presentation or discard it, depending on your preference.

Cooking the Pappardelle:

• Pappardelle is a wide, flat pasta that’s perfect for pairing with rich sauces. It allows the sauce to cling beautifully, making each bite more flavorful. Be sure to cook the pasta al dente, as it will continue cooking slightly when added to the sauce.

Making the Sauce:

• Creating the Creamy Base:
  The combination of butter, garlic, and shallots creates a flavorful foundation. The white wine (or brandy) adds acidity and depth, while the heavy cream rounds out the sauce, making it rich and silky.

• Balancing the Sauce:
  Lemon zest and juice brighten the creamy sauce, balancing its richness with a citrusy tang. The red pepper flakes add a subtle heat, but you can omit them if you prefer a milder flavor.

Combining Pasta and Lobster:

• When combining the lobster meat with the sauce, be careful not to overcook it. Lobster is delicate, and a few minutes of heat is all it needs to warm through. This ensures that the lobster remains tender and juicy.

Serving:

• For an added touch of elegance, you can serve Lobster Pappardelle with a side of freshly baked bread to soak up any extra sauce, or a simple green salad with a light vinaigrette to balance the richness of the dish.