Recipes › Seafood › Lobster Linguine Recipe

Lobster Linguine Recipe

Recipe by Pedro M. A. Neves

This elegant Lobster Linguine showcases succulent lobster meat tossed with al dente linguine in a silky white wine and butter sauce infused with fresh herbs. A classic Italian seafood pasta that balances delicate flavors and luxurious texture, this dish is perfect for special occasions or when you want to elevate your dinner table. The bright acidity of white wine and the richness of cream create the ideal foundation for the tender lobster.

Ingredients

• 2 live lobsters (600g/1.3 lbs each)
• 400g (14 oz) linguine pasta
• 100ml (3.4 fl oz) dry white wine
• 240ml (8 fl oz) heavy cream
• 100g (3.5 oz) unsalted butter, divided
• 4 cloves garlic, minced
• 1 small shallot, finely minced
• 240ml (8 fl oz) lobster or seafood stock
• 30g (1 oz) fresh Italian parsley, chopped
• 15g (0.5 oz) fresh tarragon, chopped
• Zest of 1 lemon
• 2 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper to taste
• Pinch of saffron threads (optional)
• 30g (1 oz) Parmigiano-Reggiano, grated

Instructions

1. Bring a large pot of salted water to a rolling boil. Add lobsters head-first and cook for 12-14 minutes until the shells turn bright red. Remove with tongs and let cool for 5 minutes.

2. Once cooled, split each lobster lengthwise and remove the tail and claw meat. Cut the tail meat into 2cm (0.75 inch) chunks. Crack the claws and extract the meat in whole pieces. Reserve the shells for stock if desired.

3. Cook linguine in the same salted boiling water until al dente, approximately 9-10 minutes. Drain and set aside, reserving 120ml (4 fl oz) of pasta water.

4. Heat 1 tbsp olive oil and 25g (0.9 oz) butter in a large skillet over medium heat. Add minced shallot and garlic, sautéing for 2-3 minutes until fragrant and softened but not browned.

5. Pour in white wine and simmer for 3 minutes to reduce by half and allow alcohol to evaporate. Add lobster stock and saffron if using, simmering for 2 minutes.

6. Reduce heat to low and stir in cream and remaining 75g (2.6 oz) butter until fully incorporated and the sauce is silky. Add lemon zest and season with salt and pepper.

7. Gently fold the lobster meat into the warm sauce and cook for 1-2 minutes to heat through, being careful not to break up the delicate meat.

8. Add the cooked linguine to the skillet and toss gently for 2 minutes, adding pasta water a little at a time until the sauce reaches the desired consistency.

9. Finish with fresh parsley and tarragon, tossing once more. Divide among serving bowls and garnish with Parmigiano-Reggiano and a drizzle of olive oil.

Substitutions

• Replace heavy cream with crème fraîche or Greek yogurt for a tangy twist with fewer calories
• Use large sea scallops or jumbo shrimp instead of lobster for a more affordable seafood option
• Substitute butter with olive oil for a lighter, Mediterranean-style sauce
• Replace linguine with fresh egg fettuccine for a richer, silkier coating

Tips

• Do not overcook the lobster meat after adding it to the sauce; brief heating preserves its tender texture and sweet flavor
• Reserve pasta water before draining—its starch helps emulsify the sauce and cling to the linguine
• If live lobsters are unavailable, quality frozen lobster tails work well; thaw overnight in the refrigerator before cooking

Lobster pasta dishes are celebrated in northern Italian coastal regions, particularly in regions like Liguria and Veneto, where fresh seafood has traditionally been combined with local ingredients like butter and cream. This recipe reflects the Italian philosophy of letting premium ingredients shine through simple, refined preparation rather than heavy spicing.

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