In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant and lightly golden.

Pour in ½ cup of dry white wine, scraping the bottom of the pan. Simmer for 3-4 minutes until the wine reduces by about a third.

Stir in one can of diced tomatoes and simmer for an additional 5 minutes.

Lower the heat to medium-low and add 1 cup of heavy cream. Stir gently until fully combined.

Fold in 1 cup of cooked lobster meat and season with salt and pepper. Cook for another 2-3 minutes until warmed through.

Remove from heat and ladle the sauce over cooked pasta or serve alongside grilled fish or seafood ravioli.