Creamy Lobster Linguine with Garlic Parmesan Sauce

 Ingredients

 For the Pasta:
•  250 g linguine (or fettuccine)
•  Salted water, for boiling
•  1 tbsp butter (for coating pasta after boiling)

 For the Lobster:
•  2 lobster tails, split in half
•  2 tbsp butter
•  2 cloves garlic, minced
•  Juice of ½ lemon
•  Salt & black pepper, to taste
•  1 tbsp chopped parsley (for garnish)

 For the Creamy Garlic Parmesan Sauce:
•  2 tbsp butter
•  3 cloves garlic, minced
•  1 cup heavy cream
•  ½ cup grated Parmesan cheese
•  ½ tsp Italian herbs (basil, oregano, thyme)
•  Salt & pepper, to taste
•  Optional: ¼ cup white wine (for depth of flavor)

 Instructions
1. Cook the Pasta:
• Boil  linguine in  salted water until al dente (about 8–10 minutes).
• Drain and toss with  butter to keep it silky. Set aside. 
2. Cook the Lobster:
• Melt  butter in a skillet over medium heat.
• Add  garlic, sauté until fragrant.
• Place  lobster tails flesh-side down, cook 3–4 minutes per side until opaque and tender.
• Season with  salt, pepper, and squeeze of  lemon.
• Remove lobster meat from shells and cut into chunks. Set aside. 
3. Make the Creamy Sauce:
• In the same pan, melt  butter again.
• Add  garlic, sauté gently (don’t burn!).
• Pour in  white wine (if using) and let it reduce for 1–2 minutes.
• Add  cream,  Parmesan,  herbs,  salt, and pepper.
• Stir until smooth, creamy, and slightly thickened — the aroma will be heavenly
4. Combine Everything:
• Add  linguine into the sauce, tossing gently to coat every strand.
• Fold in the tender  lobster chunks, letting them soak in the creamy garlic sauce for 1–2 minutes on low heat.
5. Serve & Garnish:
• Twirl onto plates, spoon extra sauce on top 
• Garnish with  parsley, a sprinkle of  Parmesan, and a drizzle of  lemon juice if desired.