Description
A luxurious yet approachable seafood pasta featuring tender butter-poached lobster and silky linguine in a light, aromatic cream sauce. Perfect for special occasions or elegant home dining.
Ingredients
2 large lobster tails (6–8 ounces / 170–225 g each)
1 cup (227 g) unsalted butter, cubed
2 tablespoons (30 ml) water
1 small garlic clove, crushed
1 teaspoon (5 ml) lemon juice
1/4 teaspoon sea salt
12 ounces (340 g) linguine
2 tablespoons (28 g) unsalted butter
2 tablespoons (30 ml) olive oil
3 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup (120 ml) reserved pasta water
1/4 cup (60 ml) heavy cream
1/4 cup (25 g) grated Parmesan cheese
Zest of 1 lemon
2 tablespoons (8 g) chopped parsley
Salt and black pepper to taste
Instructions
Prepare lobster tails by cutting through the shell, lifting the meat, and removing the vein.
In a saucepan, simmer 2 tablespoons (30 ml) water and whisk in butter cubes slowly over low heat.
Add crushed garlic and gently poach lobster for 5–7 minutes until internal temperature reaches 135–140°F (57–60°C).
Remove lobster, add lemon juice and salt, then slice into medallions.
Cook linguine in salted boiling water until al dente. Reserve 1/2 cup (120 ml) pasta water and drain.
In a skillet, heat butter and olive oil. Sauté minced garlic and red pepper flakes.
Add pasta, heavy cream, and 1/4 cup (60 ml) pasta water. Toss to combine.
Stir in Parmesan and lemon zest. Adjust consistency with additional pasta water if needed.
Gently fold in lobster and spoon over a little poaching butter.
Garnish with parsley and serve immediately.
Notes
Keep butter temperature low during poaching to prevent separation.
Do not overcook lobster to maintain tenderness.
Reserve extra pasta water to adjust sauce consistency.
Serve immediately for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes