Cooking Instructions

• Bring a large pot of salted water to a vigorous boil over high heat. Add the linguine pasta, stirring occasionally, and cook for 8–10 minutes or until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
• In a large skillet, heat olive oil and unsalted butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
• Add the cooked and chopped lobster meat into the skillet with the garlic. Sauté for about 2–3 minutes until warm. Add red pepper flakes and salt and pepper to taste.
• Pour in the dry white wine, scraping the bottom of the skillet. Let it simmer for about 3–4 minutes, then add the halved cherry tomatoes and cook for an additional 2 minutes.
• Lower the heat and gently stir in the heavy cream. Simmer for about 2 minutes, then add the drained linguine, tossing to combine and adding reserved pasta water as desired.
• Remove from heat, and mix in the remaining butter, lemon zest, and lemon juice. Toss with chopped parsley.
• Divide among serving plates while hot, garnishing with additional parsley and lemon wedges if desired.