Ingredients:

  • 1 lb lobster meat, cut into bite-sized chunks
  • 3 tbsp unsalted butter
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 2 tbsp unsalted butter
  • 2 medium shallots, finely minced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 tsp red pepper flakes
  • 1 lb linguine
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook for 1–2 minutes less than the package directions to ensure it remains al dente.
  2. Reserve 1 cup of starchy pasta water before draining the pasta.
  3. In a stainless steel skillet over medium heat, melt 3 tbsp of butter until foaming. Add lobster chunks, sea salt, and white pepper; sauté gently for 3–4 minutes until opaque and just cooked through. Remove lobster from the pan and set aside.
  4. In the same skillet, melt 2 tbsp of butter over medium heat. Sauté minced shallots until translucent (about 2 mins), then add minced garlic and red pepper flakes, cooking for another minute.
  5. Stir in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until melted and the sauce is smooth.
  6. Add the cooked pasta and reserved pasta water to the sauce, tossing over medium heat until the sauce emulsifies into a glossy glaze that adheres to the noodles.
  7. Fold the poached lobster back into the pasta. Remove the pan from the heat immediately.
  8. Whisk in the fresh lemon juice and lemon zest off the heat to prevent the cream from curdling. Garnish with chopped parsley and a drizzle of olive oil.