Add in white miso and mix in with shallots, garlic and butter. When the lobster is done cooking, take it out of the shell, cut it into small pieces and squeeze the lemon over it.

Add the garlic to the pan and stir for 30 seconds (add a little more olive oil if needed). Add the white wine and reduce by half. Whisk in the butter, parsley and zest and season with salt and pepper.

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Private Chef Kiara Hardy cooks us up her amazing pasta! For more on Chef Kiara, CLICK HERE. Seafood Linguine with White Wine Butter Sauce. 1/4 cup butter split in half. 2 tbsp Roasted garlic. 1 ...

But, unlike the mellow nuggets of smashed, whole garlic in Ali’s chicken, these cloves are grated or minced to keep them pungent as they melt into the hot embrace of butter and white wine.

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