Creamy lobster linguine pasta

Ingredients:

• 3 tbsp. l. olive oil
• 2 slices bacon, chopped
• 3 shallots, chopped
• 2 cloves garlic, chopped
• 1/4 tsp red pepper flakes
• 0.5 tsp salt
• 2 cups tomato puree
• 1/4 cup cream
• 450 g of linguine pasta
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 cup small arugula, coarsely chopped
• 0.5 cup fresh basil leaves, coarsely chopped
• 1/4 cup fresh tarragon leaves, coarsely chopped
• 1 cup frozen peas, thawed
• 2 steamed lobsters, 0.7 kg each, remove meat

Preparation:

1. Heat a large, straight-sided skillet over medium heat. Add the olive oil and bacon and cook until crisp, 8 minutes. Add the shallots, garlic, and red pepper flakes and cook for another 3 minutes, until fragrant. Add the salt, tomato puree, and cream, and stir. Reduce the heat to low and simmer for 5 minutes.
2. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package directions, about 10 minutes. Using tongs, remove the pasta from the water and place it directly into the saucepan. Sprinkle the cheese directly over the pasta and toss to coat completely. If necessary, add up to 1 cup of the pasta cooking water to thin the sauce. Stir in the arugula, basil, tarragon, peas, and lobster; simmer until heated through, 1 minute. Serve garnished with additional Parmesan cheese, if desired.