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Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.
Add lobster meat to skillet and toss to coat. Add pasta and ½ cup reserved pasta cooking liquid; season with salt and pepper.
Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.