1 cup fresh arugula or baby spinach, coarsely chopped
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Shredded Romano or Parmesan cheese, optional
Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and zest; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.