To get the inside scoop on cracking the secrets to cooking lobster at home, we reached out to David Ezelle, former executive chef at RingSide Fish House and Bluehour in Portland, Oregon.

Add the lobster meat to the pan and season to taste with sea salt. Stir well. Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly.

Pasta teamed with cream and lobster is an irresistible trio, a classic combination that sings a luscious tune.