In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the lobster tails, minced garlic, a pinch of paprika, and a dash of salt and red pepper flakes. Sauté for 3-4 minutes until cooked through. Remove lobster and set aside.

In the same skillet, add chopped prosciutto and cook over medium heat for 3-4 minutes until crispy. Remove and set aside with the lobster.

Add another tablespoon of olive oil, halved cherry tomatoes, garlic, thyme, and additional salt and pepper. Cook for 4-5 minutes until tomatoes burst.

Lower the heat, add 4 tablespoons of butter, ½ cup of white wine, and the juice of half a lemon. Simmer for 2-3 minutes, then stir back in the lobster.

Boil salted water in a large pot, add 8 ounces of pasta, and cook until al dente (approximately 2-3 minutes). Drain, saving some pasta water.

In a large serving bowl, toss the drained pasta with a drizzle of olive oil, then add the lobster and tomato sauce. Mix in chopped basil, chives, and ½ cup of fontina cheese.