Squid Ink Linguine Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   Start by preheating your grill to medium-high heat. Brush the lobster tails with olive oil and season with salt and pepper. Grill for about 5-7 minutes, until the meat is opaque and cooked through. Remove from the grill and let cool slightly before slicing in half lengthwise.

2. 2

   Cook the Pasta

   In a large pot of salted boiling water, cook the squid ink linguine according to package instructions until al dente. Drain and set aside, reserving some pasta water.

3. 3

   Make the Lobster Cream Sauce

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the lobster stock and bring to a simmer. Stir in the heavy cream and red chili flakes, and let the sauce reduce for about 5 minutes. Season with salt and pepper to taste.

4. 4

   Combine Pasta and Sauce

   Add the cooked squid ink linguine to the sauce and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

5. 5

   Serve the Dish

   Plate the squid ink linguine and top with the grilled lobster tails. Garnish with chopped parsley and serve with lemon wedges on the side.