Creating a delicious plate of Creamy Tomato and Lobster Pasta is simple if you follow these steps:

1. Cook the Pasta: In a large pot of salted boiling water, cook the linguine or fettuccine according to package instructions until al dente. Drain and set aside.
2. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Tomatoes: Pour in the canned diced tomatoes (with juice) and bring to a simmer. Let it cook for about 5 minutes to combine the flavors.
4. Incorporate Cream: Reduce the heat to low and slowly stir in the heavy cream. Allow it to cook for another 2-3 minutes, stirring until the sauce is well combined and creamy.
5. Add Lobster and Seasoning: Gently fold in the cooked lobster meat and red pepper flakes, stirring to combine. Season with salt and pepper to taste.
6. Combine with Pasta: Add the cooked pasta to the skillet and toss until the pasta is fully coated in the creamy sauce.
7. Mix in Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir until melted and incorporated.
8. Serve: Remove from heat and serve immediately, garnished with fresh basil leaves and lemon wedges on the side.