¾ LB COOKED, COOKED, REMOVED FROM THE SHELL, AND CHOPPED
8 OZ. (SALT-CURED PORK JOWL)
In a cast-iron pan or heavy skillet, heat the oil over medium-low. Cook the guanciale on until crispy, and most of the fat is rendered out, about 10 to 15 minutes. Using a slotted spoon, transfer the guanciale to a paper towel. Leave the fat in the pan.
Meanwhile, cook the pasta for 3-5 minutes less than instructed in a large pot of lightly salted boiling water, removing water as necessary until it covers the pasta by 1-inch. This will concentrate the starch in the cooking liquid and create a silky sauce. Reserve 2 cups of pasta cooking liquid and drain the pasta.
In a small bowl, stir the cheese with 2 Tbsp of cooking liquid. It should form into a creamy paste.
Heat the skillet with the fat over medium-high heat. Add the black pepper and let bloom, about 1 minute. Add a ladle of the reserved cooking liquid and swirl to emulsify. Add the pasta with 1 cup more of the cooking liquid, tossing often until a thick glossy sauce forms, about 3-5 minutes.
Remove the skillet from the heat, add the cheese paste and lobster, and toss vigorously. The heat should melt the cheese and combine with the fat to form a silky sauce. Adjust the consistency with more cooking liquid as necessary. Plate and sprinkle with additional cheese and season with salt and pepper. Serve immediately.