Linguine with Lobster

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of the pasta water and then drain the linguine.
2. In a large pan over medium heat, add olive oil. Add the minced garlic and chopped shallot, and sauté until fragrant and translucent, about 2 minutes. Be careful not to burn the garlic.
3. Pour in the white wine and let it simmer for about 2-3 minutes, reducing slightly. This will enhance the flavor of the sauce.
4. Stir in the heavy cream and let the mixture come to a gentle simmer. Reduce the heat and allow the sauce to thicken slightly for 5-7 minutes. Stir occasionally.
5. Add the grated Parmesan cheese, lemon juice, and lemon zest to the sauce. Mix until the cheese is melted and the sauce is well combined.
6. Gently fold in the chopped lobster meat, allowing it to heat through in the sauce for about 2-3 minutes. Add salt and pepper to taste.
7. Add the drained linguine to the pan, tossing it gently to coat the pasta in the sauce. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.
8. Finish with a tablespoon of butter, letting it melt over the pasta to add richness. Sprinkle with fresh parsley before serving.
9. To ensure a smooth sauce, make sure to add the cream gradually and stir constantly. If you prefer a richer sauce, use half-and-half instead of cream. You can also add a pinch of red pepper flakes for a slight kick.