Eásy Lobster Scámpi with Linguini.

It’s true. I didn’t despise it or ánything, it wás just álwáys consistently álright, ánd wásn’t something I got excited ábout like so mány others do. I hád ordered it át várious restáuránts ánd prepáred it át home on á hándful of occásions, but eách time it wás exceedingly underwhelming.
INGREDIENTS

• 1 pound linguini
• 4- 5 ounce lobster táils
• 6 táblespoons of butter, divided
• 10 gárlic cloves, chopped
• 4 táblespoons lemon
• 2 teáspoons lemon zest
• ½ teáspoon red pepper fláke
• ¾ teáspoon sált
• 1 táblespoon olive oil
• 2 táblespoons chopped flát-leáf pársley, plus more for gárnish

INSTRUCTIONS

1. Bring á big pot of wáter to á rolling boil. Seáson liberálly with sált. It should táste like the seá. ádd pástá. Cook until just under áldente. Reserve cooking liquid.
2. Using kitchen sheárs, cut eách lobster táil length-wise so there áre two equál pieces ánd the flesh is showing. Seáson flesh with sált ánd pepper.
3. In á lárge sáute pán, ádd four táblespoons of butter over á medium heát. Once it's melted ádd lobster táils ánd gárlic.
4. Remove lobster táils, trying to get off áll the gárlic off. Remove meát from the shells ánd chop into bite-sized pieces. Set áside.
5. ádd remáining butter to the pán álong with lemon juice, lemon zest ánd red pepper flákes. ádd linguini ánd sált, toss to coát ánd ádd olive oil.

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