Easy Lobster Scampi with Linguine is packed sweet, succulent lobster, a garlicky butter sauce, and silky noodles of Linguine. Plus we’re talking about Spin
Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste as salty as the sea.
Get a really good pair of kitchen shears.Starting at the very end of the tail, cut a slit all the way up to where the flesh is.Use the shears and cut the upper part of the tail down the middle, lengthwise. Do the same to the bottom part of the shell.Use a very sharp knife to swiftly cut the shell and the meat all the way through.
Season lobster tails with salt and pepper. Heat a large saute pan to a medium heat. Add 4 tablespoon butter. Once butter melts, add lobster tails, shell-side down and garlic. Cook for 2-3 minutes until they start to turn red, spoon the melted butter and garlic on top. Flip so they are flesh-side down and cook another 1-2 minutes until the shell is bright red and the flesh is white. DO NOT OVERCOOK! The lobster will cook a touch more when you toss it in the pasta. Remove the lobster tails from the stove, making sure to get almost all the garlic off and let cool slightly. Once they're easy enough to handle, pull them out of the shells and chop into large bite-sized pieces.
When you start to make the sauce, cook the pasta. Cook pasta until just under aldente. Reserve cooking liquid.
Add remaining butter to the pan along with the lemon zest, lemon juice, red pepper flakes, and 1/4 tsp. salt. Simmer for 1-2 minutes.
Add linguine, remaining salt, and olive oil. If needed, add enough starchy cooking water to loosen the sauce up. Season to tastew with salt and pepper.
Add parlsey and lobster. Toss until lobster has warmed up.
Garnish with parsley.