Boil your lobster tails in salted water for about 6 minutes. A little underdone is fine, since they will finish in the sauce. Once they are cool enough to handle. Cut the shell of the tail lengthwise and remove the meat (see notes.) Chop and set aside.
Cook your pasta according to the instructions. I like to cook mine 1-2 minutes shy of al dente and finish cooking in the pasta sauce.
While the pasta is cooking, make your sauce. In your skillet on medium heat, add your oil, grated onion and garlic. Sauté for about 2 minutes.
Next, add in your tomato paste. Cook it down for about 2 minutes while stirring occasionally. Pour in your heavy cream. The sauce will start to form at this point. Add in the crushed red pepper and salt.
Now add your reserved pasta water, cheese and chopped lobster meat. Cook for about 2 minutes on medium low heat.
Lastly, add the pasta to the sauce. Toss to combine and turn off the heat and stir in the butter. Top with fresh parsley and grated parmesan cheese (optional.) Enjoy!