Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced black garlic and chopped Calabrian chili, sauté for 2-3 minutes until fragrant.

Combine Ingredients

Add the chopped Maine lobster and preserved lemon to the skillet. Stir well to combine and cook for another 2-3 minutes.

Mix with Spaghetti

Add the cooked spaghetti to the skillet. Toss to combine, adding reserved pasta water as needed to create a saucy consistency.

Finish with Gremolata

In a small bowl, mix the parsley, lemon zest, and minced garlic to make the gremolata. Stir the gremolata into the spaghetti mixture and season with salt and black pepper to taste.

Serve

Plate the spaghetti and top with grated Parmesan cheese. Serve immediately.