Lobster Linguine with Garlic Herb Butter

Ingredients

• Linguine (12 ounces)
• Lobster tails (2, cooked and meat removed from shells)
• Unsalted butter (4 tablespoons)
• Garlic (4 cloves, minced)
• Mixed herbs (parsley, thyme, basil) (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Lemon juice (1 tablespoon (optional for brightness))
• Red pepper flakes (1/4 teaspoon (optional for heat))

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, usually about 8-10 minutes. Drain and reserve 1 cup of pasta water.
2. In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Stir in the chopped mixed herbs, and season with salt and black pepper to taste. Allow the herb mixture to bubble gently for a minute.
4. Add the cooked lobster meat to the skillet, gently tossing it in the garlic herb butter. Cook for an additional 2-3 minutes until the lobster is heated through.
5. Next, add the drained linguine to the skillet. Toss everything together, adding reserved pasta water as necessary to create a silky sauce that coats the linguine.
6. If desired, add lemon juice and red pepper flakes for an extra layer of flavor. Toss again to combine.
7. Serve immediately, garnished with grated Parmesan cheese and additional herbs if desired.