4 FROZEN RAW
6 CLOVES, CHOPPED
3 TABLESPOON CHOPPED
1 TABLESPOON DICED
1 ½ CUPS
8 TABLESPOONS, CUT INTO CUBES
Place the frozen tails in the fridge for 24 hours to thaw before cooking.
Bring a large pot of water to a boil over medium-high heat. Add the lobster tails and cook for about 6 to 8 minutes, until just cooked through. Remove them from the water and set aside to cool. Once cool, hold the lobster tail in your hand with the underside facing up. Using scissors cut up the underside and pull out the meat. Chop the meat into bite-size pieces and set aside.
Bring a large pot of water to a boil over medium-high heat, add the pasta and cook until al dente, about 7 to 8 minutes. Drain and set aside.
Heat a large sauté pan, over medium heat, add the olive oil and heat through. Add the garlic and sauté until fragrant but not browned, about 30 seconds. Add the wine and simmer, reducing slightly. Stir in the butter, a few cubes at a time until completely melted. Stir in the lemon juice, cooked lobster tails, parsley and chives. Add the pasta and toss to combine.
Divide among warmed pasta bowls and serve.