Ingredients:

0.5x

1x

2x

4x

•   4 Lobster Tails  (cut lengthwise into 4 shell-on halves)
•   8 Oz linguine (or spaghetti)
•   4 cloves garlic  (Sliced)
•   3 Tbsp Olive oil
•   1 Cup Cherry Tomatoes  (Halved )
•   1/2 Cup Dry white wine 
•   1/2 lemon  (juiced)
•   Salt
•   pepper
•   Red pepper flakes (optional)
•   Fresh parsley

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions:

1. Boil the pasta

Cook pasta in salted water until just al dente. Reserve ½ cup pasta water. Drain and set aside.

2. Sear the lobster (shell-on)

• In a large skillet, heat olive oil over medium heat.
• Add the lobster tail halves, shell-on, meat-side down.
• Sear for 2–3 minutes to get a light golden color. Flip and cook the shell side for 2 more minutes.
• Leave the lobster in the pan while continuing.

3. Build the sauce around the lobster

• Push the lobster pieces to the side of the pan.
• Add sliced garlic to the oil and sauté until fragrant (don’t let it burn).
• Add cherry tomatoes, season with salt + red pepper flakes, and let them blister and release juices.
• Pour in the white wine and bring to a gentle simmer, letting the lobster poach in the wine-tomato mixture for 3–5 minutes.

4. Remove lobster, finish the pasta

• Once the lobster is fully cooked and tender (opaque and pulling from the shell), remove from the pan.
• Optional: remove the meat from 1–2 pieces and chop it to toss into the pasta, but leave a couple pieces shell-on for serving.
• Add the cooked pasta and pasta water to the pan, toss in the sauce.
• Finish with lemon juice and a drizzle of olive oil.

5. Plate & serve

• Plate the pasta with chopped lobster mixed in and a couple of those shell-on lobster halves on top for presentation.
• Garnish with fresh parsley or basil, and lemon wedges if desired.