
Steps
- Boil a pot of salted water and cook linguine according to package instructions.
- In a pan, melt butter over medium heat and sauté minced garlic until fragrant.
- Add the lobster tail and cook until it turns pink. Then, pour in the white wine and let it simmer.
- Stir in heavy cream and allow the sauce to thicken. Season with salt and pepper.
- Drain the linguine and toss it in the sauce.
- Serve the lobster linguine garnished with fresh parsley.
Ingredients
- 1 lobster tail, 100g linguine pasta, 2 tbsp butter, 1/4 cup white wine, 2 cloves garlic (minced), 1/4 cup heavy cream, Fresh parsley (chopped), Salt and pepper to taste
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