Lobster pasta recipe for a Mediterranean lunch

Avra Estiatorio, the Greek dining spot at The Crescent Hotel in Dallas, has a new lunch experience. It's designed to offer an elevated but approachable midday dining option featuring a three-course Prix fix menu.Lobster Pasta!Serves 2–3• 8 oz linguine or spaghetti• 8–10 oz cooked lobster meat, chopped into large pieces• 2 tbsp olive oil• 3 cloves garlic, minced• 1 small shallot, finely chopped• 8–10 cherry tomatoes, halved• ½ tsp dried oregano• ½ cup seafood or lobster stock• 2 tbsp tomato paste• 2 tbsp butter• ½ tsp salt, plus more for pasta water• ¼ tsp black pepper• Pinch of chili flakes (optional)• 1 tbsp fresh lemon juice• Fresh Basil for Garnish• Optional: grated Parmesan for servingCook the pasta. Boil the linguine in well-salted water until just shy of al dente. Save about ½ cup of pasta water, then drain.Start the sauce. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for about 2 minutes. Add the garlic and cook for another 30 seconds.Add the t