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Cook the pasta in salted boiling water 1 minute shy from al-dente.
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Heat 3 tablespoons of the butter in a skillet, then add the shallot. Saute the shallot until translucent and then stir in the garlic and cook for another 30 seconds, stirring constantly.
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Now, add the calabrian chili paste and the tomato paste. Cook for about one minute stirring constantly over medium heat.
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Lower the heat and the cream slowly and stir until everything is well combined.
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Add the salt, black pepper, celery seed powder, dried oregano and stir.
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Add the cooked lobster meat, parsley, chives and 1/2 cup of pasta water. Simmer the sauce for 1 minute until the lobster meat is heated through. Taste the sauce and add additional seasoning to your liking.
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Add the al dente pasta and the remaining pasta water. Stir everything well and cook the pasta in the sauce for another 30 seconds. Add the remaining 1 tbsp of unsalted butter and mix everything together.
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Add additional pasta water if you want the sauce to be thinner in consistency.
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Top the pasta with fresh chives, parmesan, and serve immediately warm. Enjoy!
