Ingredients
2 C lobster meat, cut into relatively equal-sized pieces — reserve all lobster roe ( the beautifully red, firm pieces found within the bodies )
.5 lb linguine
3 cloves garlic
1 medium onion
2 stalks celery, diced
1 C frozen sweet peas
2 T butter
2 T olive oil
1 C dry white wine
Pinch of red pepper flakes
Salt + pepper
Juice of half a lemon.
Method
Bring 6 C salted water to boil in a large pot; add linguine and cook to al dente
In a large skillet with deep sides, over medium heat, add olive oil, onions and celery; cook for 2 to 3 minutes until the vegetables begin to get translucent; add garlic and stir to combine, 1 - 2 minutes until fragrant.
Reserving 1 C cooking water, drain pasta.
Add butter to skillet with vegetables and wine, then toss to combine; then add the lobster, then add the pasta, then add the peas.
Using tongs, toss to combine and coat the pasta with all the ingredients. You may at this point add about a little of the reserved cooking water, then cover to simmer over very low heat for 2 minutes to marry all the flavors.
Transfer to a serving dish and squeeze juice from half a lemon overall, sprinkle with parmesan cheese and red pepper flakes, and salt + pepper to taste.
Enjoy!
