Linguine with Lobster, Lemon & Mint

Ingredients

1lb wheat linguine

1lb cooked lobster meat

9 TBS butter or healthier butter substitute

4 TBS extra virgin olive oil

1/2 cup of freshly minced shallot

1/4 cup of freshly minced garlic

The zest and juice of 3 lemons 

1/2 cup fresh chopped mint leaves

Kosher salt (for water)

Red pepper flakes

~In an large stock pot, bring salted water to a rolling boil.

~Add 1 tsp of red pepper flakes and lobster to boiling water.

~Boil lobsters and remove from water when done.

~Shell lobster and remove digestive tract. Chop lobster when cool enough to handle.

*Skim residue from stock pot and keep boiling water for pasta.

~Cook pasta according to "al dente" instructions.

~In a 5 quart saute pan on medium heat combine 3 TBS of butter and 3 TBS of olive oil.

~Add minced shallot and saute 3-4 minutes.

~Add minced garlic and continue to saute 1-2 more minutes.

~Add 1/2 the lemon juice and 1/4 cup of pasta water to saute pan and reduce.

*Reserve 2 cups of pasta water before draining pasta.

~Add pasta and 1 cup of the reserved pasta water to the saute and cook 2-3 minutes or until pasta becomes glossy.

~Add remaining butter, olive oil, lemon juice, 1/2 of the lemon zest, 1/2 of the chopped mint leaves and all of the lobster meat until well combined.

~Continue cooking for an additional 1-2 minutes, adding reserved pasta water if the pasta starts to become too dry.

~Plate and garnish with remaining lemon zest and chopped mint.