Start by infusing the cream.

To remove the lobster meat from the shells, cut down the back of the lobster tail with a sharp pair of kitchen shears then carefully release the meat from the shells.

Combine the cream, wine onion, smashed garlic cloves, fresh herbs and lobster shells in a large saucepan with a generous pinch of salt and pepper.

Bring the cream to a simmer then cover and allow to cook for 10 minutes.

Turn down the heat and allow to infuse for another 20 minutes before straining out the solids and reserving the liquid.

To make the pasta sauce, heat a tablespoon of butter in a large frying pan set over medium-high heat.

Add the minced garlic and cook for 30 seconds before pouring in the cream.

Add a squeeze of lemon juice then allow to simmer for 5 minutes.

Cut the lobster meat into chunks then add to the sauce and allow to poach for 3-5 minutes until just-cooked.

Season the sauce with salt and pepper and another squeeze of lemon if necessary then toss with al dente pasta.

Remember to reserve some of the pasta cooking water to add to the sauce while tossing with the pasta before serving, garnished with finely chopped chives/dill/parsley.