-In a large Sauté pan over medium heat melt the butter; add the garlic and chili flakes. Cook until the garlic is fragrant but not browned. Add the Italian Parsley, artichoke hearts, and peas. Sauté over high heat for two minutes stirring frequently. Add the white wine. Lower the heat and add the prawns. Cook gently until almost done. Add the lobster and continue to cook until the prawns are done. Season with Salt and white pepper. Toss with the cooked Linguine pasta and pesto. Enjoy.