Description
A luxurious and flavorful Garlic Butter Lobster Linguine featuring tender lobster chunks tossed in a rich garlic, butter, and cream sauce, perfectly coating al dente linguine pasta. This elegant seafood dish is accented with red pepper flakes, fresh lemon zest, and Parmesan cheese, creating a perfect balance of heat, creaminess, and bright citrus notes. Ideal for special occasions or indulgent dinners.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Lobster and Sauce
- 2 lobsters (1 1/2 pounds each), cooked and meat removed, cut into chunks
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup dry white wine or seafood broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Seasonings and Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Zest and juice of 1 lemon
- Optional: lemon wedges for serving
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set the cooked pasta aside.
- Make the garlic butter base: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute, stirring frequently to prevent burning and release the garlic’s aroma.
- Add red pepper flakes: Stir in the red pepper flakes and cook for an additional 30 seconds to infuse the butter with a mild spicy heat.
- Deglaze the pan: Pour in the dry white wine or seafood broth and let it simmer for 2 to 3 minutes, allowing the liquid to reduce slightly and concentrate in flavor.
- Incorporate the cream: Lower the heat and stir in the heavy cream. Let the mixture simmer gently for another 2 to 3 minutes, thickening the sauce slightly.
- Add Parmesan cheese: Stir in the freshly grated Parmesan until fully melted and incorporated, creating a rich and creamy sauce. If the sauce is too thick, add some reserved pasta water a little at a time to reach desired consistency.
- Combine lobster meat: Gently fold in the lobster chunks to the sauce, heating through for about 2 minutes without overcooking the delicate seafood.
- Toss pasta with sauce: Add the cooked linguine to the skillet and toss thoroughly to coat the pasta evenly with the garlic butter lobster sauce.
- Season and zest: Season with salt, pepper, fresh lemon zest, and lemon juice. Taste and adjust seasonings accordingly to enhance the balance of flavors.
- Serve and garnish: Plate the linguine in bowls, garnish generously with chopped fresh parsley, and serve with optional lemon wedges for an extra burst of citrus brightness.
Notes
- Use fresh lobster meat or cooked lobster tails if whole lobsters are unavailable.
- Adjust the amount of red pepper flakes according to your spice preference.
- If you prefer a lighter sauce, substitute half-and-half or milk for the heavy cream.
- Reserve pasta water is key to adjusting the sauce consistency for perfect coating.
- Pair this dish with a light white wine such as Sauvignon Blanc or Chardonnay for an enhanced dining experience.
