Cook the garganelli pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Make the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped shallots; sauté until translucent, about 3-4 minutes.

Add Tomatoes and Wine

Add cherry tomatoes to the skillet and cook for another 3 minutes until they start to soften. Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.

Combine Ingredients

Stir in the heavy cream and bring to a gentle simmer. Add the cooked lobster meat and chopped basil, mixing well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.

Toss with Pasta

Add the cooked garganelli pasta to the skillet, tossing to combine all ingredients. Season with salt and black pepper to taste.

Serve

Serve hot, topped with grated Parmesan cheese and additional basil if desired.