• 1 stick butter
• 4 garlic cloves (chopped)
• ¼ tsp. red pepper flakes
• Juice of half a lemon
• 2 tbls. chopped fresh parsley
• 1 bulb chopped shallots
• Salt and freshly ground black pepper
• 1 Roma tomato (seeded and chopped)
• ½ cup heavy cream
• Dry white wine
• 1 lb. fresh or frozen lobster meat
• 1 lb.cooked linguine, spagetti or angel hair pasta
• Grated Parnesaen Cheese as needed

Directions

Heat butter in a medium skillet over low to medium heat. Add garlic and shallots, saute until light brown. Add tomatoes, parsley, salt, pepper, red pepper flakes and a splash of dry white wine. Cook until tender, about 4 to 5 minutes. Add lobster meat and stir. Finish with heavy cream and lemon juice. Simmer until lobster meat is heated through.

Mound linguine in a large bowl. Top with mixture; toss and serve.