Fill a large pot with salted water and bring it to a boil.

Cook the Mafaldine (or your preferred pasta) according to the package directions until it reaches an al dente texture.

Save 1 cup of the pasta water, then drain the pasta and set it aside.

In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat.

Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they begin to blister and soften.

Add the minced garlic and red pepper flakes to the pan and sauté for another 1-2 minutes, being careful not to burn the garlic.

Pour in the brandy and cook for 2-3 minutes, allowing the alcohol to evaporate while deglazing the pan. Stir well to incorporate the flavors.

Stir in the remaining 2 tablespoons of butter and the heavy cream, and let the sauce simmer for 3-4 minutes until it begins to thicken slightly.

Add the cooked lobster meat to the sauce and gently fold it in, ensuring it is warmed through. Season with kosher salt to taste.

Add the cooked Mafaldine to the skillet, tossing it in the creamy tomato and lobster sauce.

If the sauce is too thick, add a bit of the reserved pasta water to loosen it until the desired consistency is reached.

Let the pasta and sauce cook together for 1-2 minutes to allow the flavors to meld.

Divide the pasta among serving plates, garnish with freshly chopped parsley and torn basil.

Serve immediately, enjoying the rich, creamy flavors of this luxurious dish.