Description
A rich and creamy lobster pasta recipe featuring linguine tossed in a luscious sauce made with garlic, cherry tomatoes, white wine, heavy cream, Parmesan cheese, and fresh parsley. Perfect for a gourmet seafood main course that’s quick and easy to prepare.
Ingredients
Scale
Pasta
- 12 ounces linguine or spaghetti
Lobster and Sauce
- 2 lobster tails, cooked and meat removed and chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Prepare the linguine or spaghetti according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of the pasta water for later use.
- Heat the Fat and Aromatics: In a large skillet over medium heat, warm the olive oil and butter until melted. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant but not browned.
- Cook Tomatoes: Stir in the halved cherry tomatoes and cook for 3 to 4 minutes until they soften and release their juices.
- Deglaze with Wine: Pour in the dry white wine and let it simmer for 2 to 3 minutes to slightly reduce, intensifying the flavor.
- Create the Creamy Sauce: Add the heavy cream and grated Parmesan cheese to the skillet, stirring continuously until the sauce becomes smooth and well combined.
- Add Lobster: Gently fold in the chopped cooked lobster meat and heat through for 2 to 3 minutes without overcooking to retain tenderness.
- Season: Stir in the lemon juice, salt, and black pepper to balance and brighten the flavors.
- Toss Pasta: Add the drained pasta to the skillet along with a splash of the reserved pasta water if the sauce needs loosening. Toss everything together to coat the pasta evenly with the sauce.
- Finish and Serve: Sprinkle with fresh chopped parsley and serve immediately while hot for the best taste experience.
Notes
- Substitute shrimp or crab for lobster if unavailable.
- Avoid overcooking lobster to keep the meat tender and juicy.
- For a lighter version, omit the heavy cream and use extra pasta water and olive oil to create a thinner sauce.
