Buttery Lobster Linguine

Ingredients

• Parmesan cheese (1/2 cup, grated)
• Salt and pepper (to taste)
• Parsley (1/4 cup, chopped)
• White wine (1/2 cup)
• Garlic (4 cloves, minced)
• Butter (1/2 cup)
• Linguine (1 pound)
• Lobster tails (4 medium-sized)

Instructions

1. Boil the lobster tails in a large pot of salted water until they are bright red, about 8-10 minutes. Remove from the water and let cool.
2. While the lobster is cooling, cook the linguine according to the package instructions until al dente. Drain and set aside.
3. Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the white wine to the skillet and bring to a simmer. Cook for 2-3 minutes to reduce the wine slightly.
5. Remove the meat from the lobster tails and cut into bite-sized pieces. Add the lobster meat to the skillet and cook until heated through, about 2-3 minutes.
6. Add the cooked linguine to the skillet and toss to combine with the lobster and butter sauce. Season with salt and pepper to taste.
7. Serve the lobster linguine hot, garnished with the chopped parsley and grated Parmesan cheese.