Flat leaf Italian parsley, minced (NOTE: Fresh basil or celery leaves are other good options, depending on what you have on hand.)
NOTE: We use about 1/2 lb. of pasta for 2 generous portions and we prefer dried pasta from Italy. In this case, we chose fettucine (pappardelle is a pretty pasta for this dish, too). Cook in salted water until al dente, reserving some of the pasta water.
Sauté diced red bell pepper, minced garlic and diced yellow onion in extra virgin olive oil until crisp-tender. You can reduce a bit of white wine in the pan at this point, if you like. Then add your cooked pasta, a cup or so of ricotta cheese and gently toss together until you achieve a creamy consistency. You can add a bit of the reserved pasta water if you need to loosen up the sauce a bit. Add finely ground Mediterranean sea salt, to taste, along with crushed red pepper flakes.
Next, gently stir in your fully cooked lobster claw meat and heat through with the pasta. Garnish with minced flat leaf parsley (basil or celery leaves are nice, as well). Swirl your lovely pasta onto your plate and serve.