Ingredients:

  • 12 oz (340g) Linguine or Fettuccine
  • 1 tbsp (15g) Salt
  • 24 oz (680g) Lobster tails, meat removed and cut into bite-sized chunks
  • 6 tbsp (85g) Unsalted butter
  • 4 cloves (20g) Garlic, minced finely
  • 1/4 cup (60ml) Dry white wine
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 tsp (3g) Red pepper flakes
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Cracked black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package directions). Reserve 1 cup (240ml) of starchy pasta water before draining.
  2. In a wide skillet, melt 2 tbsp (28g) of butter over medium heat. Add lobster chunks in a single layer and sear for about 2 minutes per side until opaque and white. Remove lobster from the pan and set aside.
  3. In the same skillet, add the remaining 4 tbsp (57g) of butter. Once bubbly, stir in minced garlic and red pepper flakes. Sauté for 1 minute until fragrant. Pour in white wine and simmer for 2 minutes until the liquid is reduced by half.
  4. Toss the cooked pasta and seared lobster into the skillet. Gradually stir in the reserved pasta water and fresh lemon juice, tossing until the sauce is emulsified and glossy. Stir in chopped parsley and season with kosher salt and black pepper before serving.