Linguine all Aragosta Fresco (Lobster Linguine)

2 (5 ounce) uncooked lobster tails

¼ cup unsalted butter, cubed

3 scallions, white parts only, minced

1 ½ tablespoons minced garlic

8 Roma tomatoes, crushed (concasse)

1 tablespoon chili powder

1 ½ teaspoons dried basil

1 cup Chablis wine

1 (16 ounce) package linguine pasta

¼ cup light cream

1 scallion, green part only, thinly sliced

1 pinch sea salt and ground black pepper to taste

2 tablespoons grated Parmesan cheese

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover; bring the water to a boil over high heat. Add lobster tails, replace cover, and steam until no longer translucent in the center, about 10 minutes. Remove meat from shell and cut into bite-size pieces.

Melt the butter in a large skillet over medium heat. Add scallion whites and garlic; cook and stir until aromatic, 1 to 2 minutes. Add tomatoes, chili powder, and basil. Cook until tomatoes have softened slightly, 2 to 3 minutes. Add wine; reduce heat to medium-low. Cook the sauce, uncovered, stirring occasionally, until wine has evaporated, about 30 minutes.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

Reduce heat under sauce. Add lobster, cream, and scallion greens; cook until thickened to your desired consistency, 5 to 10 minutes. Season with sea salt and pepper. Add pasta in batches, tossing thoroughly to coat after each addition. Sprinkle Parmesan cheese on top.