Lobster Linguine Royale with Black Crown Caviar

Ingredients

• 1 (24 oz) jar Marinara
• 2 (4 oz) lobster tails, poached, shells removed, sliced into medallions
• 1 shallot, minced
• 2 tbsp olive oil
• 1 bag Linguini, cooked to package specifications
• 1/4 cup grated Pecorino Romano
• 1 (1.75 oz) tin Black Crown Siberian Sturgeon caviar
• 1 tbsp chopped Italian parsley
• 1 tbsp basil, chiffonade

Method

• Heat olive oil in a large skillet over medium-high heat.
• Add shallots; sauté 1 minute.
• Add lobster and Marinara; lower to a simmer.
• Toss in cooked linguini; stir and simmer until lobster is warmed through.
• Remove from heat and add half the caviar.
• Transfer to a serving platter; garnish with basil, parsley, Pecorino, and remaining caviar.