Ingredients:

  • 12 oz linguine pasta
  • 1 lb blue lobster meat, cooked and chopped into bite-sized pieces (about two lobsters)
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced (or more to taste)
  • Zest of one lemon
  • Juice of one lemon
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Pinch of red pepper flakes (optional for heat)
  • Fresh parsley or basil for garnish (about a handful, chopped)

Instructions:

  1. In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Once done, reserve about half a cup of pasta water and drain the rest.
  2. In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about one minute until fragrant but not browned. Stir in the blue lobster meat carefully so as not to break it apart too much. Add lemon zest and juice; season with salt, black pepper, and red pepper flakes if using.
  3. Add drained linguine directly into the skillet with lobster sauce. Toss gently to combine everything well. If needed, add reserved pasta water gradually until you reach your desired sauce consistency.
  4. Taste for seasoning adjustments before serving – you may want more lemon juice or seasoning depending on your preference. Serve hot topped with freshly chopped parsley or basil.