1-First Step: Prep Ingredients and Cook Pasta Bring salted water to a boil and cook the angel hair pasta until al dente according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking. Meanwhile, chop lobster meat, mince garlic, tear prosciutto, dice cherry tomatoes, and chop basil, thyme, and chives.

2-Second Step: Sauté Lobster and Garlic Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add lobster meat, 1 minced garlic clove, paprika, salt, and optional chili flakes. Cook for 3 to 4 minutes until lobster turns bright red and opaque. Remove lobster from skillet and set aside carefully.

3-Third Step: Crisp Prosciutto In the same skillet, add prosciutto or chopped bacon and cook over medium heat until crispy, about 3 to 4 minutes. Remove and drain on paper towels, leaving rendered fat in the pan.

4-Fourth Step: Make Tomato Basil Sauce Add 2 tablespoons olive oil, remaining 2 cloves garlic, burst cherry tomatoes, fresh thyme, salt, pepper, and a pinch of red pepper flakes to the pan. Cook for 4 to 5 minutes, allowing tomatoes to soften and start bursting. Stir in 2 tablespoons butter and thyme again, cooking 2 to 3 minutes until browned. Pour in white wine and lemon juice, simmering for 2 to 3 minutes. Remove sauce from heat and fold lobster and prosciutto back in gently.

5-Fifth Step: Toss Pasta with Herbs and Cheese In a large serving bowl, toss drained angel hair pasta with remaining 1/4 cup olive oil, chopped fresh basil, chives, and cubed fontina cheese. Season with salt and pepper to taste, allowing the heat of the pasta to slightly melt the cheese for a creamy texture.

6-Final Step: Serve Serve pasta on plates topped generously with the lobster and tomato basil sauce. Garnish with extra fresh basil or a light drizzle of olive oil as desired. Adjust portion sizes and seasoning to accommodate dietary preferences or occasion.