Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta water before draining.

In a large skillet, cook the butter until browned on medium heat. About 5 minutes. When browned there should be no signs of bubbles in the butter and if should start to smell nutty and turn amber in colour.

Once the butter is browned, cook the onions until translucent a few minutes. Add the celery and garlic, cooking until fragrant for an additional minute. Stir in the lemon juice and cook an additional minute. Add the fresh thyme, oregano, bay leaves, chili flakes and season with fresh cracked pepper. Slowly add about 1/2 cup reserved pasta water and bring to a simmer over medium heat. Add the pasta and parmesan Toss until combined and the sauce becomes creamy. Add more pasta water if needed to thin.

Lastly, add the lobster meat until just combined and warmed about 2-3 minutes. Remove from the heat and top with fresh parsley. Serve topped with Old Bay Seasoning, chives, fresh lemon, and more parmesan.