1. Cook pasta in boiling salted water.
2. Drain, reserving ½ C pasta liquid.
3. Meanwhile, heat oil and butter in a large skillet over medium-high heat and cook shallot stirring often, until softened.
4. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5-8 min.
5. Add lobster meat to skillet and toss to coat. Add pasta and reserved pasta cooking liquid if too thick, season with salt and pepper.
6. Cook, tossing constantly until sauce coats pasta, about 2 min.

* Pasta should contain only 2-3 ingredients: semolina flour water and eggs.