Brown Butter Lobster Linguine

Ingredients

• 2 lobster tails (6 oz each), shelled and meat cut into chunks
• 8 oz dry linguine
• 6 tablespoons unsalted butter
• 3 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh tarragon leaves, chopped
• 2 tablespoons fresh chives, snipped
• 1/4 teaspoon red pepper flakes
• Salt and white pepper to taste
• Freshly grated parmesan for serving

Instructions

1. 1

   Cook linguine in well-salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   In a large skillet over medium heat, melt butter and continue cooking, swirling occasionally, until it turns golden brown and smells nutty, about 4-5 minutes. Watch carefully to avoid burning.

3. 3

   Add garlic and red pepper flakes to the brown butter and cook for 30 seconds.

4. 4

   Add lobster chunks and toss to coat. Cook for 2-3 minutes until the lobster is just cooked through and opaque.

5. 5

   Pour in white wine and cook for 1 minute. Add lemon juice, lemon zest, and a splash of reserved pasta water.

6. 6

   Add the drained linguine to the skillet and toss everything together over medium heat for 1-2 minutes, adding more pasta water as needed to create a light glossy sauce.

7. 7

   Remove from heat and fold in tarragon and chives. Season with salt and white pepper. Serve immediately with freshly grated parmesan.