Ingredients
- 12 ounces linguine
- 2 lobster tails, about 6 ounces each
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
Feel free to substitute the lobster with shrimp or scallops if you prefer, and for a non-alcoholic version, replace the wine with chicken or vegetable broth.
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, prepare the lobster tails. Using kitchen shears, cut through the top shell of each tail, then gently pull the meat out. Cut into bite-sized pieces.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. This step always reminds me of my abuela’s kitchen, where garlic was the cornerstone of many dishes.
- Add the lobster pieces to the skillet and cook until they turn opaque, about 4-5 minutes.
- Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes if using.
- Gently toss the cooked linguine and reserved pasta water into the sauce, ensuring the pasta is well coated.
- Finish with a sprinkle of fresh parsley for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International