Begin by carefully removing the meat from the lobster tails, chop into bite-sized pieces and set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Sear lobster shells for about 5 minutes.

Add chopped celery, carrots, and onions, sautéing for 5 minutes. Stir in 2 tablespoons of tomato paste, black peppercorns, and bay leaves.

Pour in 8 cups of water, bring to a boil, reduce to simmer for 1 hour, then strain the stock.

In a clean pan, melt 3 tablespoons of salted butter, add lobster chunks, cooking for 4-5 minutes until opaque.

Transfer lobster to a bowl and set aside. In the same pan, add chopped shallot and 2 minced garlic cloves, sauté until fragrant.

Introduce halved cherry tomatoes, cooking for 10 minutes. Pour in ½ cup of white wine to deglaze.

Once reduced by half, add 2 cups of homemade lobster stock, simmer for 5 minutes.

Slowly pour in 1 cup of heavy cream, stirring until the sauce is silky.

In a separate pot, boil salted water, add linguine and cook until 2-3 minutes shy of al dente.

Reserve 1 cup of pasta water, drain the linguine, then return to the sauce pan and toss to coat.

If needed, incorporate reserved pasta water for a glossy consistency, fold in cooked lobster and heat through.

Serve immediately, garnished with fresh parsley and black pepper.