Indulge in a decadent dish of tender lobster meat served over al dente linguine, coated in a rich garlic herb butter sauce.
1. Cook the linguine according to package instructions. 2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant. 3. Add the lobster tail to the skillet and cook until it turns pink. 4. Deglaze the skillet with white wine and seafood stock. 5. Toss in the cooked linguine and parsley, season with salt and pepper. 6. Serve hot and enjoy!
1 lobster tail, 100g linguine pasta, 3 tbsp butter, 2 cloves garlic (minced), 1/4 cup white wine, 1/4 cup seafood stock, 1 tbsp fresh parsley (chopped), salt and pepper to taste
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