Creamy Lobster Linguine Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 200g fresh lobster meat, cut into large chunks
• 200g linguine pasta
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/2 cup heavy cream
• 1/4 cup white wine (optional, substitute with chicken broth if needed)
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish

• Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.

• Pat the lobster chunks dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped parsley, and chopped green onions. Mix well.
• Rub the olive oil all over the lobster chunks, then rub the herb mixture onto the lobster, ensuring they are evenly coated. Season the lobster generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Set aside.

• Heat a large skillet over medium-high heat. Add the seasoned lobster chunks and cook for about 3-4 minutes per side, or until the lobster is cooked through and turns opaque. Remove the lobster from the skillet and set aside.

• In the same skillet, add the heavy cream and white wine (or chicken broth). Bring to a simmer over medium heat. Let the sauce simmer for about 5-7 minutes, or until it thickens slightly. Stir in the grated Parmesan cheese until it melts and the sauce is smooth.

• Add the cooked linguine pasta to the skillet with the cream sauce. Toss the pasta with the sauce until it is well coated.
• Return the cooked lobster chunks to the skillet. Gently toss everything together for another 1-2 minutes, allowing the flavors to meld.
• Transfer the creamy lobster linguine to a serving plate. Garnish with chopped fresh basil and a sprinkle of additional Parmesan cheese.
• Serve immediately, enjoying the tender lobster and flavorful cream sauce over linguine.