# Components:
→ Pasta
01 - 12 ounces linguine or spaghetti
02 - 1 tablespoon kosher salt
→ Lobster
03 - 1 pound cooked lobster meat, roughly chopped
04 - 2 tablespoons unsalted butter
→ Sauce & Flavorings
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/2 cup heavy cream
09 - 1/4 cup mayonnaise
10 - Zest and juice of 1 lemon
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon fresh dill, finely chopped
13 - 1 tablespoon fresh chives, finely chopped
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 1/4 cup celery leaves, finely chopped
16 - 1 tablespoon fresh chives, extra, finely chopped
17 - Lemon wedges, for serving
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set aside.
02 - In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the minced garlic and finely chopped shallot. Sauté until fragrant and translucent, approximately 2 minutes.
03 - Add the roughly chopped cooked lobster meat to the skillet. Gently toss to warm through, about 1-2 minutes. Remove the lobster from the skillet and set aside, leaving the aromatics in the pan.
04 - Reduce the skillet heat to low. Add the heavy cream, mayonnaise, lemon zest, lemon juice, Dijon mustard, fresh dill, and fresh chives. Stir continuously until the sauce is smooth and just warmed through. Avoid boiling. Season with salt and freshly ground black pepper to taste.
05 - Return the al dente pasta to the skillet with the sauce. Toss to coat thoroughly. Gently fold in the warmed lobster meat. If the sauce appears too thick, gradually incorporate reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
06 - Portion the pasta into serving bowls. Garnish generously with chopped celery leaves and extra chives. Serve immediately with lemon wedges on the side.
