1â Ground white pepper Instructions In a large pot of boiling, salted water, cook the linguine until al dente, about 9 minutes. Using tongs, lift the linguine from the water to drain, and then remove 1 cup pasta water and reserve. Add the lobster claws to the pot of boiling water and cook until the shells are bright red and the meat is cooked through, about 6 minutes. Drain and crack open the claws, and then roughly chop two of the claw meat pieces; discard the claw shells. In a 12-inch skillet, heat the olive oil over medium-high. Working in batches, add the head and tail pieces, meat side down, and cook, turning once, until the meat is browned and cooked through, about 4 minutes. Transfer the pieces to a plate and return the skillet to medium-high heat. Add the thyme, chiles, and garlic and cook, stirring, until soft, about 2 minutes. Pour in the wine and cook until reduced by half, about 4 minutes.