Elegant, rich, and bursting with fresh flavors – this Lobster Linguine is the perfect dish to impress family or guests. Tender lobster meat meets silky pasta, cherry tomatoes, garlic, and herbs, creating a luxurious meal that tastes straight out of an Italian seaside restaurant!
Ingredients
300 g (10 oz) linguine or tagliolini
2 lobster tails (about 400 g / 14 oz), meat removed and chopped
3 tbsp olive oil
3 cloves garlic, minced
1 small red chili, thinly sliced (optional for heat)
1 cup cherry tomatoes, halved
½ cup dry white wine
1 tbsp tomato paste
2 tbsp butter
Fresh parsley or dill, chopped
Salt and black pepper, to taste
Zest of ½ lemon and a squeeze of lemon juice
Instructions
Cook the Pasta:
Boil a large pot of salted water and cook the linguine until al dente. Reserve ½ cup of the pasta water, then drain.
Prepare the Sauce:
In a large pan, heat olive oil over medium heat. Add the garlic and chili, sauté for 1 minute until fragrant.
Add Tomatoes & Wine:
Stir in the cherry tomatoes and cook for 2–3 minutes until they soften. Add tomato paste and pour in white wine. Let it simmer until slightly reduced.
Cook the Lobster:
Add the lobster pieces to the sauce and cook gently for about 3–4 minutes, until just opaque and tender.
Combine Everything:
Toss the cooked pasta into the sauce. Add butter, a splash of pasta water, and lemon zest. Stir until glossy and well coated.
Finish & Serve:
Sprinkle with chopped parsley or dill and drizzle with a little extra olive oil. Serve immediately with a squeeze of lemon juice.
Chef’s Tips
Use fresh lobster for the best texture and flavor.
You can replace lobster with shrimp or crab for a budget-friendly version.
A touch of chili adds warmth and contrast to the rich sauce.
Enjoy