Buttery Lobster Linguine

Ingredients

Lobster tails

2, cooked and meat removed

Linguine

8 ounces

Unsalted butter

4 tablespoons

Garlic

4 cloves, minced

White wine

1/2 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated

Instructions

1. Begin by boiling the lobster tails in a large pot of salted water until they turn bright red and are cooked through, about 8-10 minutes. Remove the tails from the water and let them cool slightly before extracting the meat.
2. While the lobster cools, cook the linguine according to package instructions until al dente. Drain and set aside, ensuring to reserve a cup of pasta water.
3. In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
4. Pour in the white wine, stirring to combine. Allow it to simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
5. Remove the lobster meat from the tails and cut it into bite-sized pieces. Add the lobster to the skillet, cooking until just heated through, about 2-3 minutes.
6. Add the cooked linguine to the skillet, tossing gently to combine with the lobster and butter sauce. If the pasta seems dry, add a splash of the reserved pasta water to achieve your desired consistency.
7. Season the dish with salt and black pepper to taste. Remove from heat.
8. Serve the lobster linguine hot, garnished with chopped parsley and a generous sprinkle of grated Parmesan cheese.