Ingredients:

  • 4 cold-water lobster tails (approx. 5-6 oz each), meat removed and chopped into 1-inch chunks
  • 1 lb linguine pasta
  • 2 tbsp Kosher salt
  • 4 tbsp unsalted high-fat European-style butter, divided
  • 1 tbsp extra virgin olive oil
  • 2 large shallots, finely minced
  • 4 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 1 cup heavy whipping cream
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh Italian parsley, chopped
  • 0.5 cup reserved starchy pasta water

Instructions:

  1. Bring a large pot of water to a boil with 2 tablespoons of Kosher salt. Use kitchen shears to cut down the back of the lobster tails, remove the meat, and chop into 1-inch pieces. Pat the meat dry and set aside, reserving the shells. If you have time, you can even throw the empty shells into the pasta water for 5 minutes (then remove them) to infuse the water with extra seafood flavor.
  2. In your large skillet, melt 2 tbsp of the butter with 1 tbsp of olive oil over medium high heat. Once the butter is foaming, add the lobster chunks. Cook for 2 minutes until the edges are golden and the centers are opaque. Remove the lobster to a plate.
  3. Lower the heat to medium and add the remaining 2 tbsp of butter. Toss in the minced shallots and cook for 3 minutes until translucent.
  4. Add the minced garlic and 0.5 tsp red pepper flakes to the shallots. Sauté for 1 minute until the garlic is fragrant but not browned. Pour in the 0.5 cup of dry white wine.
  5. While this simmers, drop your linguine into the boiling water and cook for 2 minutes less than the package directions (it should be very firm).
  6. Whisk in the 1 cup of heavy whipping cream into the wine reduction. Let it simmer for 3 minutes until it slightly thickens and coats the back of a spoon. Add 0.5 cup of the starchy pasta water.
  7. Add the undercooked pasta directly into the skillet. Toss the pasta in the sauce for 2 minutes. The linguine will finish cooking inside the sauce, absorbing all that flavor. Add the lobster chunks back in, along with the 1 tsp lemon zest, 1 tbsp lemon juice, and 0.25 cup chopped parsley. Toss one last time until everything is glossy and hot. If the sauce looks too thick, add one more splash of pasta water.