Serves two generous suppers or two average portions with leftovers for lunch the next day
9 oz shrimp (21-25 count) 11 oz cooked lobster meat 4 cloves garlic, minced 1 shallot, diced 1/8 tsp red pepper flakes 1 tsp sea salt 1/2 tsp pepper 2 Tbsp unsalted butter 2 Tbsp Olive oil 1/2 cup white wine (sauvignon blanc, pinot grigio) 2 Tbsp chopped fish parsley 1 tsp lemon zest 1/4 cup fresh lemon juice
4 oz Linguine
Put a large pot of water onto boil. When boiling add sea salt and cook pasta according to directions. If using fresh pasta the cook time is reduced to 2-3 minutes. Reserve 1/2 cup pasta water.
While the pasta water is heating, heat a large skillet over medium heat, when hot add 1 Tbsp olive oil and 1 Tbsp butter.
Pat the shrimp dry with a paper towel.
When the butter stops foaming add the shrimp and cook 2 minutes on each side. Add half of the garlic, a pinch of salt and pepper and toss to coat. Add the lobster to warm through. Remove to a plate and cover with foil.
In the same pan over medium heat add the remaining oil and butter. Add the rest of the garlic, red pepper flakes, salt, pepper and wine. Cook to reduce, this will take about 3-4 minutes and taste salty but this is ok it needs to flavour the entire pasta dish. Add the lemon zest and stir to combine.
Return lobster & shrimp to the skillet and toss to heat through. Add the pasta and toss to combine. Add parsley and lemon juice and toss together. Taste and add salt if needed. Add some pasta water if needed.