- Crack open the claws and tail of lobster and chop meat into bite-size pieces. Place in a bowl.
- Halve cherry tomatoes and add to bowl. Mix in olive oil and fresh lemon juice to taste with picked parsley leaves and season with salt and pepper. Set aside.
- Bring a large saucepan of water to the boil. Add salt and cook pasta until al dente. Drain.
- Toss lobster mixture through the hot pasta and serve immediately.
Garnish with extra lemon wedges if desired.