Cook and pick your lobsters.

Melt the butter over medium heat and sauté the garlic and shallots for minutes. Add the wine, chicken broth and pepper flakes. Bring to a boil over medium heat until it begins to reduce.

Add the lobster meat and heat through.

Reduce heat and add the cream. Add salt and pepper, to taste. Simmer, stirring constantly for 2 or 3 minutes and then turn off the heat.

Pour half the sauce over the pasta and toss. Spoon the remaining sauce over each serving.