Bring a large pot of salted water to a rolling boil and add the organic linguine pasta. Cook according to package instructions until 1 minute shy of al dente, about 8–10 minutes. Before draining, reserve 1 cup of the pasta water for later use. Drain the pasta and set it aside.

In a large skillet over medium heat, melt 3 tablespoons of unsalted butter until foamy. Add the finely chopped shallot, stirring for about 3–4 minutes until softened and translucent. Next, stir in the finely chopped garlic and sauté for an additional 30 seconds until fragrant.

To the skillet, mix in the Calabrian chili paste and tomato paste, cooking for about 1 minute while stirring constantly. Lower the heat slightly, then slowly pour in the heavy cream, stirring continuously until fully integrated.

Once the cream is well mixed in, season the sauce with salt, black pepper, dried oregano, and celery seed powder. Stir the mixture together, allowing it to simmer gently for about 2–3 minutes.

Add the cooked lobster meat, chopped fresh parsley, and chives to the sauce, along with ½ cup of the reserved pasta water. Simmer everything together for about 1 minute.

Toss the drained pasta into the skillet with the creamy lobster sauce, mixing thoroughly. Cook briefly for another 30 seconds.

Mix in the remaining tablespoon of butter until melted, creating a glossy finish on the sauce. Taste one last time and adjust seasoning if needed. Serve immediately, garnishing with freshly chopped chives and a sprinkle of grated Parmesan cheese.