Boil water in large stock pot and prepare pasta to package directions, until al dente - leaving it slightly chewy.

In a large skillet, while lobster cooks, melt butter.

Add shallot and garlic, cook until soft and fragrant, about 1 minute, stirring frequently.

Add in lobster and toss in butter.

Stir in salt, lemon juice, lemon zest, and wine.

Remove 1/2 cup pasta water before draining, and mix into sauce.

Bring to a boil, and reduce heat to simmer.

Let sauce thicken while draining pasta.

When sauce has thickened slightly, stir in pasta and tarragon, and toss.

Heat additional 1-2 minutes.

Serve and enjoy!