Add tomatoes, tomato paste, garlic, tarragon, parsley, thyme and sauté for a few minutes
Add wine and white wine vinegar and continue to cook for another few minutes
Add heavy cream and bring to a slight boil
One bubbling, add lobster bouillon base and stir into the cream ensuring the paste is well blended in
Simmer for 20 minutes to let all the flavors infuse with the cream
Pour sauce through a strainer into a bowl or pot and keep on low heat
Pasta
Cook pasta according to instructions on the package and to the doneness you prefer. Optional: Cook pasta in a lobster base - boil water in pot and 1 tsp of lobster bouillon base per 8 oz of water
Reserve a cup of starchy pasta water to help thicken the sauce later
Drain pasta and return to pot
Assembly
Once sauce and pasta are done, add sauce slowly to the drained pasta over a low heat. NOTE: Do not add all the sauce, you will have extra. Add as much as you see fit for your preference.
Keep the heat on low while mixing together.
Let sit for a few min to thicken and heat up the lobster pieces. If the sauce looks too watery, add a splash of pasta water (little at a time)
Serve
Garnish with chopped parsley and serve hot
Notes
I found the Luke's Lobster meat in the refrigerated seafood section at Whole Foods. I never use the seasoning packet it comes with.
If you prefer lobster tails, you can cook those separately and add to the final step before serving
For leftovers, be sure to add a bit of the extra sauce before storing in the refrigerator. Leftovers can be kept up to 3 days.