Ingredients:

  • 4 (6 oz / 170 g) lobster tails, shelled and cut into bite-sized chunks
  • 1 lb (450 g) linguine or spaghetti
  • 1 tsp (5 g) kosher salt
  • 2 cups (300 g) cherry tomatoes, whole
  • 4 tbsp (56 g) unsalted butter, divided
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 medium shallot, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) dry white wine
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/2 tsp (2 g) red pepper flakes
  • 1/4 cup (15 g) fresh Italian parsley, chopped

Instructions:

  1. Place the skillet over medium-high heat with 1 tbsp (15 ml) of olive oil. Once the oil shimmers, add the lobster chunks in a single layer. Sear for 2 minutes per side until the edges are mahogany-colored and opaque. Remove the lobster immediately to a side plate.
  2. In the same pan, add the remaining olive oil and 2 tbsp (28 g) of butter. Toss in the whole cherry tomatoes. Sauté undisturbed for 3–4 minutes until the skins blister and pop. Add the shallots and garlic, stirring for 60 seconds until fragrant.
  3. Pour in the white wine and lemon juice, scraping the bottom of the pan to release the browned lobster bits. Let the liquid reduce by half. While this happens, boil your pasta in salted water until al dente, reserving 1/2 cup (120 ml) of the starchy pasta water before draining.
  4. Add the cooked pasta and the seared lobster back into the skillet. Stir in the final 2 tbsp (28 g) of butter and the reserved pasta water. Toss vigorously over medium heat for 1–2 minutes until the sauce transforms into a glossy glaze. Stir in parsley and red pepper flakes just before removing from heat.