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. 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.