Bring 6 quarts of water to a boil. Once boiling, generously salt the water so it tastes like a well-seasoned soup. Once boiling, add linguine and cook to very al dente

While the water comes to a boil, place a large sauté pan over medium heat. Add olive oil, garlic and parsley stems and sizzle gently for about 2 minutes or until it starts to smell very fragrant.

Add the lobster, cut side down, and cook for 2 minutes. Flip lobster over, then add cherry tomatoes, salt and pepper and cook for 2 minutes more. Add Prosecco and lemon juice, then cover and cook for about 2 to 3 minutes or until the lobster meat is cooked through (it will look opaque).

Remove the lobster from the pan and use a fork to remove and shred the meat from the shell. Remove and discard garlic cloves and parsley stems. Lightly chop the lobster meat into bite-sized pieces, then return to the saute pan along with the chopped fresh parsley. Add the al dente pasta along with a ladle of the tears of the gods (i.e, pasta water!) and cook for 1 to 2 minutes more over a whisper of a flame until the pasta has absorbed the beautiful sauce.

Serve with a cold glass of prosecco and whisper to yourself, just gorgeous, as you toast to the New Year.