Linguine all'Astice

Boil lobster tail for 5-6 minutes, remove meat, chop, set aside.

Cook Pete's Linguine until al dente in salted boiling water. Drain and set aside.

Sauté garlic and halved cherry tomatoes in olive oil.

Add white wine, tomato sauce, and lobster meat. Heat for 2-3 minutes.

Toss linguine in the lobster and tomato sauce.

Season with salt, black pepper, and red pepper flakes if desired.

Garnish with chopped parsley.

Serve with grated parmesan on top.