Cook the pasta according to the package instructions. Reserve 1 cup of pasta water for the sauce.
While the pasta is cooking, heat your cast iron on medium-high heat with 2 tbsp of oil. Wash your tomatoes and pat them dry. Add them to the hot pan. Cook the tomatoes for 5 minutes or until the skins start to blister. Be sure to move them around in the pan often so they don't burn.
Lower the heat to medium and add in your garlic, shallot and butter. Stir to combine for 2 minutes.
Now add in your white wine and cook for another 2-4 minutes.
Add the pasta to the sauce and reserved pasta water, cook for an additional 2-4 minutes. Finish with salt, pepper, and crushed red pepper. Toss to combine.
Top the pasta with the lobster and sprinkle with parsley and parmesan cheese. Serve with lemon wedges (optional) ENJOY!