Ingredients
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1 lb linguine
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2 cloves garlic
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6 tbsp (3/4 stick) butter
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2 lemons
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1 (3 oz) jar capers in brine
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8 oz cooked lobster meat (precooked or from about 2 medium lobsters)
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1 pint grape or cherry tomatoes
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1/4 cup fresh parsley
Steps
1
Cook the linguine according to package instructions. Before draining, reserve ¼ cup cooking liquid.
2
Meanwhile, with a press, crush the garlic into a microwave-safe bowl. Add the butter. Grate 1 tbsp zest from the lemons and add to butter. Microwave 2 min., until butter melts. Drain the capers.
3
Chop the lobster meat. Halve the tomatoes and finely chop the parsley.
4
To a large serving bowl or in same pasta pot, add cooked linguine, lobster, capers, tomatoes, parsley, and butter mixture. Squeeze ⅓ cup juice from lemons into pasta and toss to combine. Season with salt and pepper. Add some reserved pasta water to moisten, if needed
