Lobster Linguine

1 Lb. Linguine

8-10 Lobster Tails

6-8 Cloves of Garlic, smashed

1 Shallot, minced

1 32 Oz. Can Crushed Tomatoes

1 Cup Basil, torn

1 Cup Parsley, finely chopped

Salt

Freshly Ground Black Pepper

Red Pepper Flakes

6-8 Tbsp. Olive Oil

1/2 Cup White Wine

1 Cup Fish Broth (vegetable broth works as well)

Bring a large pot of salted water to a boil. Cook the pasta until al dente.

Meanwhile in a large skillet using medium heat, add in the olive oil, smashed garlic, parsley, and lobster tails. Sauté each side of the lobster tails for 2-3 minutes them remove them from the pan and set aside. Make sure to leave the garlic pieces in the skillet.

In the same skillet add in the shallot a pinch of salt, pepper, red pepper flakes and let it sauté for 2-3 minutes. Add in the white wine and let cook for 30 seconds an then add in the crushed tomatoes and continue to cook.

After a couple of minutes of cooking add in the fish broth and basil. Stir and add the lobster tails back in and continue to cook until the sauce has slightly thickened. Taste and adjust seasoning.

Add in the linguine and stir to combine.

Serve and enjoy.

You can substitute the lobster tails for shrimp or even scallops but the cooking times will be slightly different.