In a large sauté pan, heat 2 tablespoons of extra virgin olive oil over medium heat until it shimmers, about 2 minutes. Add 1 finely chopped shallot and sauté for 2 minutes until it becomes translucent and fragrant.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add 1 pound of potato gnocchi and cook according to package instructions.

In the sauté pan, incorporate one 14.5-ounce can of diced tomatoes, 1 tablespoon of chopped fresh parsley, 1 teaspoon of salt, and 1 teaspoon of freshly cracked black pepper.

Pour in 1/4 cup of dry white wine into the sauté pan, stirring to combine all ingredients. Allow this to simmer on medium heat for 5 minutes.

Next, gently fold in 3/4 to 1 pound of cooked lobster meat into the tomato mixture. After stirring, add 1/2 cup of heavy cream and mix well.

Remove the sauté pan from heat and gently fold in the cooked gnocchi until each piece is thoroughly coated in the tomato cream sauce.

Finally, stir in 2 tablespoons of cold unsalted butter until it melts into the sauce. For a final touch, sprinkle in some chopped chives and a squeeze of fresh lemon juice.