Ingredients:

• 1 box of pasta (I prefer Linguine or Fettuccine) 

• 1 pound of fresh lobster, steamed, meat removed 

• Zest and juice of one lemon 

• 4 tbsp of butter

• 2 shallots, minced

• 6 cloves of garlic, minced

• ½ cup of dry white wine

• ½ cup of chicken stock

• 1 cup of heavy cream, if you prefer to keep it healthier than use ½ cup 

• 1 tbsp of italian seasoning, or make your own and use forever: 

• 2 tbsp of dried oregano

• 2 tbsp of dried basil 

• 1 tbsp of dried rosemary  

• 2 tbsp of dried parsley

• 1 tbsp of dried thyme 

• 1 tbsp of red chili flakes 

• 1 tsp of garlic powder 

• Salt and pepper to taste

• Shaven asparagus, optional

• 1 cup of freshly grated parmesan cheese

• Chopped parsley 

Instructions:

1. Shaved asparagus stalks into long ribbons with a vegetable peeler

2. Boil a large, well-salted pot of water for the pasta. Recommend to cook al dente. Toss asparagus ribbons in pot for 2 minutes before draining pasta. Save a cup of  pasta water to loosen the pasta sauce as needed. 

3. Meanwhile, melt 2 tbsp of butter in a large skillet over medium-high heat. Season lobster tails with salt and place them flesh side down in the pan. Sear 2 minutes, then flip  the lobster on their shells, and sear another 1 to 2 minutes, until the shells turned bright red. Immediately transfer the tails to a cutting board; and use a fork to remove the meat, set aside. 

4. Melt the remaining 2 tbsp of butter in the same skillet over medium heat. Add minced garlic & shallots and sauté about 30 seconds, until fragrant. Add chicken stock, ½ lemon juice from lemon, white wine, chili flakes, and salt. Simmer for 5 minutes.  

5. Add dried italian spices and heavy cream to a skillet over medium-high heat. Let the sauce bubble for 5 minutes.  

6. Continue to simmer the sauce on a medium heat for an additional 5 minutes. The sauce should begin to thicken. If not, continue simmering it for a few more minutes. 

7. Remove sauce from the heat and add linguine + asparagus and parmesan cheese. Cover the pan and let it sit for 5 minutes allowing the pasta to absorb the liquid. If the sauce is too thick use pasta water to loosen the sauce. 

8. Remove the lid and add parsley and lemon juice from the remaining half. Season with additional salt if needed. Add lobster meat to pasta and toss to coat. Service with additional parmesan, parsley and lemon wedges for garnish.