Ingredients:

  • 1 lb (450g) Linguine or Spaghetti
  • 1 tbsp (15g) Kosher salt
  • 1 lb (450g) Lobster meat, cut into bite-sized chunks
  • 4 tbsp (57g) Unsalted butter
  • 3 cloves (9g) Garlic, minced
  • 1 medium (50g) Shallot, finely diced
  • 1 large (55g) Lemon, zested and juiced
  • 1/2 cup (120ml) Dry white wine
  • 1/4 cup (60ml) Fresh parsley, finely chopped
  • 1/2 tsp (3g) Red pepper flakes
  • Salt and black pepper to taste

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 for al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Melt 2 tbsp (28g) of butter in a wide stainless steel skillet over medium heat. Add the diced shallots and cook until translucent, about 2 minutes.
  3. Stir in the minced garlic and red pepper flakes, cooking for another 60 seconds until fragrant.
  4. Increase heat to medium-high and pour in the white wine. Let it simmer and reduce by half.
  5. Add the lobster chunks and the remaining 2 tbsp (28g) of butter, poaching the lobster until the meat turns opaque. Stir in the lemon juice and a splash of the reserved pasta water to create a silky, glossy emulsion.
  6. Add the cooked linguine to the pan. Toss well to coat the noodles in the sauce, adding more pasta water if needed. Stir in the lemon zest and fresh parsley. Season with salt and black pepper to taste.