With Lobster Recipe

Prepare and cook the lobster

Bring a large pot of salted water to a rolling boil (about 2–3 quart/liters for a 1.5–2 lb lobster). Add the live lobster headfirst and boil for 8–10 minutes (shell will turn bright red). Remove the lobster and let cool slightly until you can handle it safely.

Extract meat

Twist off the claws and knuckles and crack them with a shellcracker or heavy knife to remove meat. Twist off the tail from the body, press the tail to pop out the meat and remove it in one piece if possible. Reserve all meat and any juices. Discard or reserve shells for stock if desired.

Make lobster butter sauce

In a large skillet over medium heat, melt 3 tbs butter with 1 tbs olive oil. Add the minced shallot and sauté 1–2 minutes until translucent. Add the garlic and cook 30–45 seconds until fragrant. Pour in the white wine and bring to a simmer; reduce by about half (2–3 minutes). Add the reserved lobster juices and 2 tbs butter, simmer 1 minute. Add lemon juice, salt, pepper, red pepper flakes, chopped parsley and chives, and the remaining 1 tbs butter; stir to emulsify and keep warm.

Cook the pasta

Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente (follow package directions minus 1–2 minutes). Reserve 2 cups of the starchy pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return the skillet with the lobster butter sauce to medium-low heat. Add 1/2 cup of reserved pasta water and 1/2 cup grated cheese, stirring to create a silky sauce. Add the drained pasta to the skillet and toss, adding additional reserved pasta water a few tablespoons at a time as needed to coat the pasta evenly (use about 3/4–1 cup total).

Add lobster meat

Tear or cut the lobster tail and claw meat into bite-sized pieces. Gently fold the lobster meat into the pasta just to warm through for 1–2 minutes — do not overcook. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Finish

Remove from heat and stir in the remaining 1/2 cup grated cheese and 1 tbs butter for gloss. Divide among plates and sprinkle extra chopped parsley and chives. Serve with lemon wedges.

Offer lemon wedges at the table and garnish each plate with a final pinch of chopped parsley. Serve immediately.