To make homemade breadcrumbs. Preheat the oven to 4250F. On a baking sheet, toss the ciabatta bread and sliced garlic with melted butter and a pinch of salt. Bake for 10 minutes, until toasted. Pulse the toasted bread and garlic into crumbs in a food processor.

Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup cooking water. Drain.

Melt the salted butter and cherry tomatoes in a large skillet. Cook for 8-10 minutes, until the tomatoes burst. Add the smashed garlic, salt, pepper, and chili flakes. Cook another minute, then pour in the wine, scraping up any brown bits from the bottom of the pan. Add the cream. Season with salt and pepper. Simmer until steaming.

Mix in the linguine, parmesan, and basil. Add the cooked lobster meat, tossing until heated through. If needed, thin the sauce with the reserved pasta cooking water.

Divide the pasta among plates and top with basil and breadcrumbs.