Remove the lobster meat from the shell and cut a portion into bite-size pieces, reserving the shell and a portion of the meat for presentation. Cook the linguine until al dente and reserve.
Heat olive oil in a sauté pan over medium-high heat. Add shallot, garlic and crushed red pepper and sauté until aromatic. Deglaze with white wine and reduce slightly. Add crushed tomatoes and seafood stock and simmer until the sauce is slightly thickened.
Add the lobster meat and cook until opaque and the internal temperature reaches 145°F. Fold in the butter, parsley and lemon juice, then add the cooked linguine and toss until evenly coated. Adjust seasoning as needed.
Twirl the linguine into a wide, shallow bowl and arrange the lobster meat throughout the pasta. Position the lobster tail shell over the pasta for an elevated presentation and finish with fresh parsley.
