Description
Delicious lobster linguine dish perfect for a special dinner.
Ingredients
Scale
- 1/2 pound (227 grams) linguine, preferred pasta type
- 4 Tbs. (56 grams) real butter, divided
- 2 (4-5 oz) (113–142 grams) lobster tails, cut down the center lengthwise
- 4–5 garlic cloves, minced
- 2 cups (475 milliliters) chicken stock, good quality
- 1 lemon, fresh
- 1 tsp (2 grams) crushed chile flakes, adjust to taste
- 1/3 cup (30 grams) freshly grated parmesan, from a block
- 1/2 cup (15 grams) chopped parsley leaves, plus more for garnish
- Salt and pepper, to taste
Instructions
- Cook the Lobster: Start by boiling the lobster until the shells turn bright red. This should take about 8-10 minutes. You will notice a hint of the sea salt in the air. Cooking it just right is crucial, so keep an eye on the time to avoid rubbery meat. Remove it promptly once cooked.
- Sauté the Garlic: In a pan, heat some of the butter over medium heat and toss in the minced garlic. Sauté for about 1-2 minutes, until fragrant. This creates a fantastic base for your sauce, bringing out a lovely depth of flavor. Be careful not to let it burn.
- Add the Lobster Meat: Chop the cooked lobster meat and add it to the garlic and butter in the pan. Allow it to warm through for about 2 minutes. The lobster should glisten and bubble slightly, infusing the flavors without overcooking.
- Mix in the Pasta: Combine the cooked linguine with the lobster mixture. Let everything meld together for about 2-3 minutes over low heat. If the pasta seems too soupy, cover the pan and let it sit for a few moments to absorb excess liquid.
- Finish with Seasoning: Sprinkle in chopped parsley and season to taste with salt and freshly cracked pepper. Adjust the seasoning carefully as you taste it, ensuring the sweet lobster flavor is not overpowered.
- Serve & Enjoy: Plate your lobster linguine and garnish with additional parsley or a squeeze of lemon for brightness. You should see the vibrant colors pop against each other. Take a moment to admire your dish before indulging.
Notes
- Storage Tips: Best served fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stove over low heat.
- Expert Tips: Use real butter for better flavor and a rich, creamy texture. Be cautious not to overcook the lobster; it should be tender and juicy, not rubbery. Watch cooking times closely when boiling lobster and after adding it to the pan to avoid overcooking.
- Reheating Instructions: Reheat on the stove over low heat until warmed through, about 5-7 minutes.
- Serving Suggestions: Serve with a side arugula salad with a light vinaigrette. Pair with a crisp white wine like Pinot Grigio. Add extra lemon wedges for a zesty finish.
- Recipe Variations: Substitute shrimp for lobster for a different flavor. Add cherry tomatoes for freshness and color. Use whole wheat linguine for a healthier twist.
- Ingredient Notes: Fresh lobster is the star ingredient; look for vibrant shells. If using frozen lobster tails, ensure they are fully thawed before cooking. Freshly grated parmesan from a block melts better than pre-grated cheese. Opt for firm, plump garlic cloves for the best taste.
Nutrition
- Serving Size: 1 dinner serving
- Calories: 0
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg