Directions
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Cook the Pasta: Begin by boiling your linguine in a large pot of salted water until it reaches al dente perfection, usually about 8–10 minutes. Once done, drain the pasta and toss it with 1 tablespoon of butter to keep it silky and glossy. Set it aside for later.
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Cook the Lobster: In a skillet, melt 2 tablespoons of butter over medium heat. Add 2 minced cloves of garlic and sauté until fragrant but be careful not to burn it. Next, place the lobster tails into the pan, flesh-side down. Cook for 3–4 minutes on each side, until the meat becomes opaque and tender. Season with salt, pepper, and a squeeze of fresh lemon juice. Once cooked, remove the lobster meat from the shells and cut it into substantial chunks. Set aside.
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Make the Creamy Sauce: In the same skillet, melt another 2 tablespoons of butter. Add 3 more minced cloves of garlic and sauté gently. Again, be cautious to avoid burning the garlic. If using, pour in the white wine and let it reduce for 1–2 minutes. Next, pour in the heavy cream and mix in the grated Parmesan cheese, Italian herbs, and a touch more salt and pepper. Stir the mixture until it’s smooth, creamy, and slightly thickened—a tremendously luxurious sauce.
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Combine Everything: Introduce the cooked linguine into the creamy sauce, gently tossing to coat every single strand. Carefully fold in the tender lobster chunks, allowing them to soak in the rich garlic sauce for an additional 1–2 minutes on low heat.
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Serve & Garnish: Twirl the creamy lobster linguine onto plates, generously spooning extra sauce over the top. For a final touch, garnish with freshly chopped parsley, a sprinkle of extra Parmesan, and a drizzle of lemon juice if desired.
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