Garlic Butter Lobster Tail Linguine

🥘 Ingredients

• arugula
  2 c
• balsamic glaze
  1 tbsp
• black pepper
  1 tsp
• ciabatta
  1 loaf
• cream cheese
  2 oz
• crushed tomatoes
  14.5 oz
• crème fraîche
  2 tbsp
• garlic herb butter
  1 tbsp
• gluten-free fresh linguine pasta
  4 oz
• linguine pasta
  4 oz
• lobster tails
  1 unit
• olive oil
  2 tbsp
• parmesan cheese block
  1 oz
• pesto
  2 tbsp
• salt
  1 tsp
• seafood stock concentrate
  1 unit
• sugar
  1 pinch

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   Bring a large pot of water to a boil. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Cut two 10-inch-long pieces of aluminum foil; place on a flat work surface. Set a lobster tails in the center of each piece of foil, cut side up. Top each with ½ tbsp garlic herb butter .

   lobster tails: 1 unit, garlic herb butter: 1 tbsp
3. 

   3

   Once water is boiling, add linguine pasta (or gluten-free fresh linguine pasta ) to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes .

   linguine pasta: 4 oz, gluten-free fresh linguine pasta: 4 oz
4. 

   4

   In a large pan , combine crushed tomatoes , seafood stock concentrate , cream cheese , crème fraîche , and a pinch of sugar .

   crushed tomatoes: 14.5 oz, seafood stock concentrate: 1 unit, cream cheese: 2 oz, crème fraîche: 2 tbsp, sugar: 1 pinch
5. 

   5

   Meanwhile, halve and toast ciabatta .

   ciabatta: 1 loaf
6. 

   6

   Add linguine to pan with sauce; toss until pasta is evenly coated. Add any drippings collected at the bottom of the lobster foil packets to pasta for an extra boost of flavor.
7. 

   7

   In a medium bowl , toss arugula with half the balsamic glaze , a drizzle of olive oil , salt , and black pepper .

   arugula: 2 c, balsamic glaze: 1 tbsp, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
8. 8

   Serve pasta topped with lobster tails, spread pesto on toasted ciabatta for crostini, and garnish with freshly grated parmesan cheese block .

   pesto: 2 tbsp, parmesan cheese block: 1 oz