Lobster Linguine
This creamy lobster linguine is a quick yet elegant dish, ready in just 30 minutes. Perfect for date nights or cozy dinners at home, it’s packed with buttery lobster, garlic, lemon, and a rich cream sauce tossed with perfectly cooked pasta.
Ingredients
Main Ingredients
- 2 lobster tails lobster tails meat removed and chopped
- 8 oz linguine pasta
- 2 cloves garlic minced
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3/4 cup heavy cream
- 1 lemon zested and juiced
- 2 tbsp fresh parsley chopped
- 1/2 cup reserved pasta water as needed
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Optional Garnishes
- 2 tbsp grated Parmesan
- 1/4 tsp crushed red pepper flakes
- 2 wedges lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 9–11 minutes. Reserve 1 cup of pasta water before draining. Set pasta aside.
- Heat a large skillet over medium heat. Add butter and olive oil. Sauté garlic for 30 seconds until fragrant, then add lobster meat. Cook 2–3 minutes until opaque. Season with salt and pepper.
- Lower heat to medium-low. Pour in heavy cream and stir gently. Add lemon zest, a little lemon juice, and 1/4 cup pasta water. Simmer 3–4 minutes until sauce thickens slightly.
- Add cooked pasta to the skillet and toss with the sauce until fully coated. Add more pasta water if needed. Finish with parsley, extra zest, and any garnishes. Serve hot.