LOBSTER LINGUINE RED LOBSTER RECIPE

Steps:

• Pour olive oil into a large pan over medium-low heat. Wait until it’s warm.
• Add garlic and cook until fragrant.
• Next, add the baby shrimps and sauté for 3 minutes until they turn pink and tender.
• Remove the shrimps from the pan and set aside.
• Add cream cheese. Continue stirring.
• Add Parmesan cheese and white wine vinegar while continuously stirring to fully combine all ingredients.
• Gradually add water. Stir until the sauce thickens.
• Add sea salt and black pepper to season.
• Add the shrimps and scallions.
• Add the linguini. Mix to coat the pasta noodles completely.
• Garnish with scallions and sprinkle with Parmesan cheese.
• Serve while warm. Enjoy!

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.