4 lobsters, 1 ¼ lbs each or 1 lb. lobster meat
6 Tbs. butter, divided
1 Tbs minced garlic
1 Tbs minced fresh basil
1 teaspoon minced fresh chives
2 cups Roma tomatoes, canned or fresh, chopped
¼ cup white wine
1 lb. linguine (or your favorite pasta), cooked according to package directions
2 Tbs Italian parsley, chopped
- Boil lobsters for 10 minutes or until slightly undercooked. Remove the meat from the shell. Cut the meat into large chunks. Set aside.
- In a large sauté pan, melt 4 tbs. of the butter. Add the garlic and sauté until garlic softens.
- Add basil, chives, tomatoes, and white wine, and sauté for 3-4 minutes. Swirl in the remaining 2 Tbs. of butter.
- When the butter is completed incorporated, add the lobster and cook until the lobster is warmed through. Serve over linguine. Garnish with parsley before serving.