Cook your pasta: Boil until al dente. Reserve ½ cup of pasta water and drain.

Build your base: In a large pan, heat butter or olive oil. Sauté shallot until soft. Add garlic and red pepper flakes, stir for 30 seconds.

Add freshness: Toss in cherry tomatoes and cook until they begin to blister and soften, about 2-3 minutes.

Layer the flavor: Add langostino tails and sauté 1-2 minutes. Optional: pour in white wine to deglaze the pan and simmer until it reduces.

Create the sauce: Pour in the lobster bisque, add lemon zest and juice, and stir until heated through.

Toss and top: Add pasta to the pan, mix well, and use reserved pasta water to loosen the sauce if needed. Finish with parmesan and fresh herbs.