Lobster Linguine

Indulge in a decadent dish of lobster linguine, where succulent lobster meat is tossed in a rich tomato and white wine sauce, served over al dente linguine pasta.

Steps

1. Cook the linguine pasta according to package instructions, then drain and set aside. 2. In a large skillet, heat olive oil over medium heat. 3. Add minced garlic and cook until fragrant, about 1 minute. 4. Add the lobster tail and cook for 2-3 minutes on each side until cooked through. Remove from skillet and set aside. 5. In the same skillet, add white wine and let it simmer for 2 minutes to reduce slightly. 6. Stir in diced tomatoes, tomato paste, and red pepper flakes. Season with salt and pepper. 7. Simmer the sauce for 5-7 minutes until it thickens slightly. 8. Slice the lobster tail into bite-sized pieces and add it back to the skillet. Cook for another 2-3 minutes to heat through. 9. Add the cooked linguine pasta to the skillet and toss to coat in the sauce. 10. Serve the lobster linguine in a bowl, garnished with chopped parsley.

1 lobster tail 100g linguine pasta 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup white wine 1 cup diced tomatoes 1 tablespoon tomato paste 1/4 teaspoon red pepper flakes Salt and pepper to taste 2 tablespoons chopped parsley