Step 1: Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
Step 2: Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.
MATCHBOOK THE ARSONIST CHARDONNAY
TASTING NOTES: Matchbook’s 2017 The Arsonist Chardonnay is a luscious blend of the best barrel
lots of estate-grown fruit. A beautiful golden straw color opens to aromas of toasty oak, crème
brûlèe, brown sugar and mango. Dense flavors of pineapple, caramel apples and baking spices are
layered over creamy buttery notes and a touch of vanilla. This is a full-bodied Chardonnay loaded
with opulent flavors that are well-integrated and balanced.