In a large skillet, heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of salted butter over medium heat. Add chopped lobster tails and minced garlic. Sprinkle in smoked paprika, red pepper flakes, and a pinch of salt. Cook for 3-4 minutes until the lobster turns opaque.

Remove the lobster and set it aside, leaving the mixture in the skillet. Add thinly sliced prosciutto and cook for another 3-4 minutes until crispy and golden.

Pour in the remaining tablespoon of olive oil and add halved cherry tomatoes and fresh thyme. Sauté for about 4-5 minutes until the tomatoes start bursting.

Add the cooked lobster back with the butter, lemon juice, and white wine. Let it simmer for 2-3 minutes.

In a large pot, boil salted water and cook the angel hair or linguine until al dente, about 2-4 minutes. Drain and reserve a cup of pasta water.

In the skillet, toss in the drained pasta, adding reserved pasta water if needed. Stir in fresh basil, chives, and fontina cheese, mixing well. Serve hot, garnished with herbs and lemon.