• We first need to prep our lobster tails by removing the lobster meat from the shells. Be careful to remove any shell fragments and veins etc.

Prepare the Lobster Tails:

• Use kitchen shears to carefully cut along the top of each lobster tail shell lengthwise, starting from the open end to the tail.
• Gently pry apart the shell to expose the lobster meat, keeping the shell attached at the base of the tail.
• Lift the lobster meat out of the shell and rest it on top, leaving the meat attached at the end of the tail. Press the shell closed underneath the meat.

Poach the Lobster Tails:

• In a large skillet or saucepan, melt the unsalted butter over low heat.
• Add the smashed garlic cloves and fresh thyme sprigs to the melted butter. Allow them to infuse the butter with flavor for a few minutes.
• Once the butter is infused, increase the heat to medium-low.
• Gently add the prepared lobster tails to the skillet, making sure they are submerged in the butter.
• Poach the lobster tails in the butter for 5-7 minutes, basting the meat occasionally with the melted butter. The lobster meat should become opaque and firm, but still tender.
• Once the lobster is fully cooked, remove it - along with the herbs etc. Add in pasta water and bring to a simmer. Add cooked pasta and toss to coat. Season to taste and plate the lobster atop the pasta.