Prep the lobster tail

Preheat the oven to 400°F. Use kitchen shears to cut through the top of each lobster shell from the open end toward the tail, then gently pry the meat upward so it sits on top of the shell in a “butterflied” shape. Pat the lobster dry with a paper towel so the seasoning sticks well. Brush or drizzle the meat lightly with olive oil, then season all over with salt, pepper, smoked paprika, and garlic powder.

Place the lobster cut‑side up on a baking sheet and bake for 8–10 minutes, until the meat is opaque and just cooked through. The meat should temp between 125º-135ºF. Avoid overcooking, as lobster dries out quickly. Once done, remove the baking sheet from the oven and cover loosely with foil to keep the lobster warm while you prepare the rest of the dish. Set it aside and let the pasta cook time do the rest of the work.

Cook the pasta

Bring a large pot of salted water to a boil and cook the gluten‑free pasta according to the package directions until al dente. Keep an eye on the cook time, since gluten‑free pasta can go from firm to mushy quickly. Drain the pasta and toss it with a small drizzle of olive oil to keep the strands from sticking together. Set the pasta aside in a bowl while you make the sauce.

Make the vodka tomato‑coconut sauce

In a medium skillet, heat the olive oil over medium heat and add the diced shallot. Sauté for 3–4 minutes until the shallot is soft and translucent but not browned. Add the garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.

Stir in the tomato paste, coconut milk, salt, pepper, and red pepper flakes, then bring the mixture to a gentle simmer. Let the sauce cook for 6–8 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Adjust the seasoning with a little more salt, pepper, or spice if needed. Taste the sauce as it simmers and add more tomato paste or coconut milk as needed.

Add the cooked pasta to the skillet and toss well to coat every strand in the creamy tomato‑coconut sauce. Use tongs or a large fork to lift and turn the pasta so it doesn’t clump. At this point, you can also stir in a little extra pasta water if the sauce feels too thick. Keep the pasta warm over low heat while you finish the lobster.

Finish the lobster and plate

Just before serving, squeeze fresh lemon juice over the lobster and sprinkle with chopped basil. Arrange the pasta and lobster on warm plates or shallow bowls, letting the lobster rest on top of your pasta for visual appeal. Serve immediately so the pasta stays tender and the lobster stays moist and warm.