Cook the pasta in salted boiling water 1 minute shy from al-dente.
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.
Now, add the calabrian chili paste and the tomato paste. Cook for about one minute stirring constantly over medium heat.
Lower the heat and the cream slowly and stir until everything is well combined.
Add the salt, black pepper, celery seed powder, dried oregano and stir.
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.
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.
Add additional pasta water if you want the sauce to be thinner in consistency.
Top the pasta with fresh chives, parmesan, and serve immediately warm. Enjoy!
