Linguine all’Aragosta Fresco (Lobster Linguine) Recipe

Place a steamer insert into a saucepan and fill with water just below the bottom of the steamer. Cove and bring the water to a boil over high heat.

Add the lobster tails, replace the cover, and steam for about 10 minutes until no longer translucent in the center. Remove meat from the shell and cut into bite-size pieces.

Melt the butter in a large skillet over medium heat. Add the scallion whites and garlic. Cook and stir for 1 to 2 minutes until aromatic.

Add the tomatoes, chili powder, and basil. Cook for 2 to 3 minutes until tomatoes have softened slightly.

Add the wine and reduce the heat to medium-low. Cook the sauce for about 30 minutes, uncovered, stirring occasionally until the wine has evaporated.

Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil for about 11 minutes until tender yet firm to the bite. Drain.

Reduce the heat under the sauce. Add the lobster, cream, and scallion greens. Cook for 5 to 10 minutes until thickened to the desired consistency.

Season with sea salt and pepper. Add the pasta in batches, tossing thoroughly to coat after each addition. Sprinkle Parmesan cheese on top.

Serve warm, and enjoy!