Cooking Instructions

• Fill a large pot with water, add salt, and bring to a boil. Add linguine or fettuccine and cook until just shy of al dente. Reserve ½ cup of pasta water, then drain noodles.
• If using raw lobster tails, split them and heat a skillet over medium-high heat. Cook lobster flesh-side down for 5-7 minutes until opaque. Chop into chunks.
• In the same skillet, add remaining olive oil and butter. Once melted, sauté minced garlic and red pepper flakes for 1 minute until fragrant.
• Pour in dry white wine or seafood stock, scraping brown bits from the skillet. Simmer for 2-3 minutes until slightly thickened.
• Stir in lemon zest and juice. Add heavy cream if desired, then grated Parmesan, stirring until melted. Adjust consistency with reserved pasta water as needed.
• Gently fold in cooked pasta and lobster chunks into the sauce, seasoning with salt and pepper to taste.
• Transfer to serving plates, garnish with parsley or chives, and serve immediately with lemon wedges and extra Parmesan.