Recipe for 4 portions of Seafood Linguine: For this recipe you should use two frying pans - or one if you are cooking for 2 portions and using half the ingredients.
Heat the olive oil in a large frying pan and saute the garlic and onion for 2 minutes. Cut each lobster tail to two pieces along its length. Add the seafood to the pan and cook at high temperature until the mussels start opening. Deglaze with the white wine and cook until most of the mussels have opened. Discard any unopened mussels and add the tomato sauce, oyster sauce and tarragon. Season to taste and bring the sauce to a boil. Cook for about 2-3 minutes more. Boil the linguine according to the package directions and toss them with the sauce. Serve the mussels along the rim of the pasta bowl surrounding the linguine, and the lobster tail - half for each portion - on top of the pasta. Decorate with a sprig of fresh rosemary.