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Pasta

Linguine with Lobster

Linguine with lobster is a tasty, elegant seafood first course, ideal for lunch or dinner: a great classic that is sure to impress.
Recipe Linguine with Lobster
  • Difficulty Medium
  • Preparation 10 minutes
  • Cooking 25 minutes
  • Servings for 4 people

Linguine with Lobster is an elegant Seafood First Course found on the menus of many seafood restaurants, sometimes also as Spaghetti with Lobster or as Paccheri (large pasta tubes). In fact, whatever pasta shape you choose, the result will still be outstanding.

The Linguine with Lobster Recipe often puts off less experienced cooks because of cleaning the shellfish and making the Fish Stock, but don’t worry. To make this Pasta with Lobster you will also need cherry tomatoes and a few flavorings, such as the classic soffritto trio (onion, carrot and celery), white wine, brandy, garlic and thyme.

Linguine with Lobster and Cherry Tomatoes is perfect for a romantic dinner or simply for a slightly special dinner with friends, perhaps an all-seafood one.

As an alternative to Linguine with Lobster and Cherry Tomatoes, you could also make another great classic, Pasta with Clams. For all our other seafood recipes (pasta and more), don’t miss the collection dedicated to Must-Try Fish Recipes.

Ingredients for 4 people

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Method

  1. To make the linguine with lobster, start by cleaning the shellfish. Remove the head by pulling firmly and, using a knife, cut the lobsters in half. If it is still there, remove the black intestinal vein.  
    Linguine with lobster, step 1: the lobsters cut in half
  2. Heat a little oil in a large skillet with the garlic clove and let it brown. Add the lobsters and deglaze over high heat with the white wine. When the wine has evaporated, add the quartered cherry tomatoes, season with salt and pepper and cook for about ten minutes, or at least until the lobster is cooked.
    Linguine with lobster, step 2: lobster halves cooking with cherry tomatoes
  3. Once they are cooked, remove the lobsters and keep cooking the tomatoes. If the sauce dries out too much, add a little pasta cooking water from time to time. While your linguine is cooking, carefully remove the meat from the lobsters and set it aside.
  4. When it is ready, drain your linguine al dente, put it in the skillet with the sauce and finish cooking it for a few moments. Add the lobster meat and, if needed, a little pasta cooking water as well, to blend all the flavors well.
    Linguine with lobster, step 4: the linguine tossed with the sauce and lobster meat
  5. Sprinkle the pasta with a generous handful of chopped fresh parsley, toss everything together and serve your linguine with lobster piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make your linguine with lobster even more flavorful, you can deglaze with cognac or brandy instead of white wine. If you prefer, you can skip removing the meat from the lobsters and lay the lobster shells on the linguine, so you can serve one to each guest.

Tips

To make your linguine with lobster even tastier, we recommend using fresh lobster, but if it is not available you can also choose frozen. You can also add a pinch of fresh chili pepper to your linguine for a kick of flavor.

Storage

I recommend eating the linguine with lobster right away, but if you do have leftovers, you can keep them in the refrigerator until the next meal in an airtight container.

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