LOBSTER LINGUINE RECIPE RECIPES

Steps:

• Cook linguini in a pot of boiling salted water. In a pan, melt butter; add green onions, lobster, and salt and pepper. Remove lobster when it's heated through.
• Add Dijon mustard to pan. Then add white wine to deglaze; stir constantly to scrape up any bits from bottom and evaporate the alcohol. Let reduce to half.
• Add cream, simmering until thickened. Return lobster meat to pan and allow to reheat. Toss in a large bowl with linguini. Garnish with parmesan.

Steps:

• Bring a large pot of salted water to a boil. Cook linguine according to package directions until just shy of al dente.Melt 2 tablespoons butter in a large skillet over medium-high heat. Season lobster tails with salt and place them flesh side down in the pan. Sear 2 minutes, then flip the lobsters on their shells, and sear another 1 to 2 minutes, until the shells turn bright red. Immediately transfer the tails to a cutting board, and use a fork to remove the meat, set aside. Melt remaining 2 tablespoons butter in skillet over medium heat. Add minced garlic and sauté about 30 seconds, until fragrant. Add chicken stock, juice from half the lemon, chile flakes and another pinch of salt. Simmer 5 minutes. Remove sauce from heat and add linguine and parmesan cheese. Cover pan and let sit 5 minutes, allowing pasta to absorb more of the liquid. Remove the lid and add parsley and lemon juice from remaining half. Season with additional salt. Add lobster meat to pasta and toss to coat. Serve with additional parmesan, parsley and lemon wedges.