Start by bringing a large pot of salted water to a vigorous boil over high heat. Once boiling, add the capellini and cook according to package instructions until al dente, usually about 2-3 minutes.

In a large sauté pan, melt 3 tablespoons of salted butter over low heat. Add the finely chopped shallots and gently sauté until they become translucent and soft, about 3-4 minutes.

Introduce 2 minced garlic cloves to the pan. Sauté for an additional 1-2 minutes, stirring continuously until the garlic becomes fragrant but not browned.

Stir in 2 tablespoons of tomato paste, 1 teaspoon of crushed Calabrian chili pepper, and a pinch of salt and sugar to the sautéed aromatics. Cook on medium-low heat for 2-3 minutes.

Pour in ¼ cup of brandy to deglaze the pan, scraping any flavorful bits off the bottom with a wooden spoon. Increase the heat slightly and let it cook for 1-2 minutes.

Remove the pan from the heat and gently stir in ½ cup of heavy cream and ½ cup of grated Parmigiano Reggiano. Adjust the salt to taste, mixing until fully combined.

Fold in 1 cup of chopped lobster meat into the sauce. Return the pan to low heat and let it simmer for about 3-4 minutes.

Once the capellini is al dente, reserve 1 cup of the starchy pasta water before draining the pasta.

Add the drained capellini directly into the sauté pan with the lobster sauce. Toss gently to combine, adding reserved pasta water gradually until you reach your desired sauce consistency.

Plate your Spicy Lobster Capellini immediately, garnishing with freshly chopped Italian parsley.