Greco di Tufo
This fairly robust Campanian white wine exhibits distinct aromas of nuts and citrus fruits. The wine’s texture perfectly complements the lobster.
Finely chop garlic and basil. Roughly cut lobster into bite-sized pieces.
In a large saucepan, cook linguine in salted boiling water over medium heat for approx. 7 – 12 min. until al dente. Drain and set aside. Reserve a small amount of pasta water for step 4.
In a large frying pan, sauté lobster in butter over medium heat for approx. 3 – 5 min.
Add cooked pasta, a bit of pasta water, garlic, lemon juice, and basil to the lobster and stir to thoroughly combine. Season to taste with salt and pepper. Transfer to a plate for serving. Enjoy!