Lobster Linguine (Creamy White Wine Sauce)

Ingredients:

For the Lobster:

• 2 lobster tails, halved lengthwise

• Seafood seasoning (or Creole seasoning)

• Salt & pepper

• Fresh herbs (thyme or parsley)

• 1 tbsp butter or oil

For the Pasta & Sauce:

• 8 oz linguine

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 small shallot, finely diced

• ½ cup dry white wine (I recommend Sauvignon Blanc or Pinot Grigio)

• Juice of ½ lemon

• ½ cup crème fraîche or heavy cream

• ¼–½ cup Parmigiano Reggiano, freshly grated

• ½ tsp red pepper flakes (adjust to taste)

• Creole seasoning, to taste

• Black pepper, to taste

• Fresh parsley, chopped

• 1–2 tbsp cold butter (for finishing)

Instructions:

Cook the pasta:

Bring salted water to a boil and cook linguine until al dente. Reserve about ½ cup of pasta water before draining.

Cook the lobster:

 Season lobster tails with seafood seasoning, salt, and pepper.
In a pan over medium heat, melt butter and add herbs. Cook lobster cut-side down 3–4 minutes, flip, and cook another 2–3 minutes until just done. Remove and set aside.

Build the sauce:

 In the same pan, sauté shallots until soft. Add garlic and cook until fragrant (about 30 seconds).

Deglaze:

 TAdd white wine and reduce by about half.

Make it creamy:

Stir in lemon juice and crème fraîche (or heavy cream). Season with Creole seasoning, red pepper flakes, and black pepper. Let it gently simmer.

Emulsify the sauce:

Reduce heat to low, then add cold butter. Stir continuously until the sauce becomes glossy and fully emulsified.
Stir in Parmigiano Reggiano.

Add pasta:

Add the cooked linguine to the finished sauce and toss to coat, using a splash of reserved pasta water if needed.

Add lobster back:

Place lobster on top or slice and fold into the pasta.

Serve:

Finish with fresh parsley and extra parmesan.

Notes:

• Keep heat on low—too hot will break the sauce

• Pasta water helps adjust consistency without thinning flavor