In a pan over medium heat, melt 4 tablespoons of unsalted butter. Add minced garlic and sauté until softened. Next, add the shallot, cooking until translucent.

Stir in double-concentrated tomato paste. Let it cook for a minute or two until it becomes fragrant.

Next, add the crushed Calabrian chili peppers, and sugar. Let it cook a minute before heading to the next step.

Pour in the cream sherry, stirring well to deglaze the pan. Add salt and red pepper flakes, letting the mixture simmer for a couple of minutes. Start boiling the water for the capellini, adding a generous pinch of salt once the water is boiling. Cook the capellini until al dente, following the package instructions. Reserve about a cup.

Pour in the heavy cream, simmering until the sauce achieves a smooth consistency.

Add in the grated Parmigiano Reggiano.

Add the lobster meat, ensuring it's coated in the spicy sauce. Let it warm up for a few minutes.

Toss in the cooked capellini, along with the remaining 2 tablespoons of butter.

Stir until the butter melts, coating the pasta evenly and distributing the lobster.Use reserved pasta water if needed to adjust the sauce consistency.

Plate up your Creamy Lobster Pasta, perhaps with an extra sprinkle of Parmigiano Reggiano. Enjoy!