Heat your Traeger Grill to 300 degrees F.

In a cast iron pan, combine the cherry tomatoes, olive oil, garlic bulbs and chilies, season with sea salt and black pepper, then roast until the tomatoes are blistered and the garlic is softened.

Squeeze out the garlic and mash it into a paste.

Heat a pan over medium heat and add about 3 tablespoons of the tomato oil, saving the rest for another use.

Add the shallots, basil stems and a pinch of salt, and sweat down.

Add the tomato paste and garlic paste, and cook for two minutes.

Add the white wine and reduce by half.

Add the lobster stock and roasted cherry tomatoes, and simmer until thickened, about 8-10 minutes.

Meanwhile, cook the linguine.

Add the lobster meat, parsley, lemon juice and a good crack or 5 of black pepper, then remove from the heat and toss with the cooked pasta.

Plate up, top with chives, an extra crack of black pepper and an extra squeeze of lemon juice, and serve.