Lobster Pasta Recipe: Lobster Linguine with Garlic Butter Sauce is an elegant seafood pasta dish perfect for a special occasion or an indulgent weekend meal. This recipe uses fresh lobster, tender linguine, and a garlic-infused butter sauce that brings everything together. Simple ingredients like garlic, lemon, butter, and parsley elevate the dish without overpowering the delicate flavor of the lobster. This is the ideal recipe to impress guests or treat yourself to a gourmet dining experience at home.
Lobster Linguine with Garlic Butter Sauce
Equipment
- Large pot for boiling pasta
- Colander
- Large skillet for the sauce
- Tongs or a lobster cracker for shelling
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 12 oz linguine or fettuccine
- 2 whole lobsters or 1 lb lobster tails
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1/4 cup white wine optional
- 1/2 cup fresh parsley chopped
- 1 lemon juice and zest
- Salt and pepper to taste
- Red pepper flakes optional, for a hint of spice
- Grated Parmesan cheese optional for garnish
Instructions
- **Cook the Lobster:**
- Bring a large pot of salted water to a boil. Add the lobsters (or lobster tails) and cook for about 8–10 minutes until the lobster shells are bright red and the meat is opaque. Remove from the water, allow to cool slightly, then remove the lobster meat from the shells. Set aside.
- **Cook the Pasta:**
- In the same pot, cook the linguine until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
- **Make the Garlic Butter Sauce:**
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Pour in the white wine and simmer for 2–3 minutes until reduced slightly. Add the lemon juice, zest, and chopped parsley.
- **Toss the Pasta:**
- Add the cooked linguine to the skillet, tossing it in the garlic butter sauce. If the pasta seems dry, add a splash of the reserved pasta water to create a silky sauce.
- **Add the Lobster:**
- Gently fold the lobster meat into the pasta, ensuring it’s evenly distributed. Season with salt, pepper, and red pepper flakes to taste.
- **Serve:**
- Serve the lobster pasta hot, garnished with extra parsley, lemon wedges, and grated Parmesan cheese if desired.
Notes
- White wine adds depth to the sauce, but it can be omitted for a non-alcoholic version.
- For extra richness, add a splash of heavy cream to the butter sauce.
- This dish pairs well with a crisp white wine or sparkling water with lemon.
**Nutrition and Calories:**
– **Calories:** 650 per serving
– **Protein:** 30g
– **Carbohydrates:** 55g
– **Fat:** 35g
– **Fiber:** 3g
– **Sugars:** 2g
– **Sodium:** 900mg
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.