Ingredients
Scale
- 2 lobster tails, meat removed from shell
- 1 pound linguini, cooked al dente
- 4 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1/4 cup finely chopped parsley leaves
Instructions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. Cook according to the package directions for al dente, stopping just a minute short. Drain, reserving 1 cup pasta water.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the lobster meat with salt and pepper; add to the pan and cook until the meat turns white and opaque, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the lobster meat to the pan along with the parsley, lemon zest, and cooked pasta. Stir well and season with salt and pepper.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Sauteed
- Cuisine: Italian-American
Nutrition
- Serving Size: 2-4