Cook the pasta

• Bring salted water to a boil in a stockpot.
• Cook the spaghetti until al dente.
• Reserve a little pasta water, then drain the pasta.

Start the lobster

• Melt the butter with the olive oil in a sauté pan over medium heat.
• Add the garlic and cook until fragrant.
• Add the lobster meat and toss briefly to warm through.

Build the gochujang cream sauce

• Stir the gochujang into the pan.
• Pour in the heavy cream and simmer gently until slightly thickened.
• Season with salt and black pepper.

Combine and serve

• Add the drained spaghetti to the sauce and toss with tongs, loosening with pasta water as needed.
• Stir in the grated parmesan.
• Plate and finish with extra parmesan and black pepper.