Begin by bringing a large pot of salted water to a boil. Add 10 ounces of organic linguine pasta and cook according to package directions, stopping 1 minute before it reaches al-dente, about 7-9 minutes. Reserve 1 cup of pasta water before draining the pasta.

In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the finely chopped shallot and sauté for about 2-3 minutes until it turns translucent and fragrant.

Stir in 4 finely chopped garlic cloves, cooking for another 30 seconds.

Add 1 tablespoon of Calabrian chili paste and 2 tablespoons of organic tomato paste to the skillet. Cook for 1 minute, stirring constantly.

Lower the heat slightly and gradually stir in 1 cup of heavy cream. Mix until well combined, allowing the sauce to thicken and become luxuriously creamy.

Season the sauce with salt, freshly ground black pepper, 1/4 teaspoon of dried oregano, and 1/4 teaspoon of celery seed powder. Stir well to ensure the flavors meld.

Gently add the cooked lobster meat, chopped fresh parsley, and chives into the skillet, along with 1/2 cup of reserved pasta water. Simmer for 1 minute until everything is heated through.

Toss the al-dente linguine into the skillet, mixing well to coat the pasta with the sauce. Add more reserved pasta water as needed.

Incorporate the final tablespoon of butter into the dish, tossing to create a glossy finish. Plate the creamy spicy lobster pasta, garnishing with additional parsley or freshly grated Parmesan cheese if desired.