Indulge in a dish that marries the elegance of fine dining with the comfort of home cooking: creamy lobster linguine in a luxurious garlic-Parmesan sauce. Succulent chunks of lobster bathed in a rich, velvety cream sauce, infused with garlic, white wine, and Italian herbs, all wrapped around perfectly al dente linguine. It’s a symphony of flavors that feels both indulgent and comforting — perfect for a special dinner, a romantic meal, or simply to treat yourself to something extraordinary.
- What’s your favorite seafood pasta dish, and how does lobster linguine compare?
- Do you prefer a wine-reduced cream sauce, or would you skip the wine and stick to a pure cream base? Why?
- What’s your trick for cooking lobster perfectly so it stays tender and doesn’t overcook?
- How do you feel about using fresh herbs versus dried Italian herbs in creamy sauces?
- Would you pair this dish with a particular wine or side dish? If so, which ones?
Full Recipe
Ingredients
For the Pasta
- 250 g linguine (or fettuccine)
- Salted water, for boiling
- 1 tablespoon butter (for coating pasta after boiling)
For the Lobster
- 2 lobster tails, split in half
- 2 tablespoons butter
- 2 cloves garlic, minced
- Juice of ½ lemon
- Salt & black pepper, to taste
- 1 tablespoon parsley, chopped (for garnish)
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian herbs (a mix of basil, oregano, thyme)
- Salt & pepper, to taste
- ¼ cup white wine (optional, for depth of flavor)
Instructions
- Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Add the linguine (or fettuccine) and cook until al dente (usually 8–10 minutes, depending on the pasta).
- Drain the pasta, reserving a little pasta water in case you need to loosen the sauce later.
- Toss the drained pasta with 1 tablespoon of butter so the strands remain silky and don’t stick. Set aside.
- Cook the Lobster
- In a skillet over medium heat, melt 2 tablespoons of butter.
- Add the minced garlic and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic).
- Place the lobster tails flesh-side down in the skillet. Cook for about 3–4 minutes on each side, or until the meat turns opaque and is cooked through.
- Season with salt, pepper, and the juice of ½ lemon.
- Remove the lobster meat from the shells, chop it into bite-sized pieces, and set aside.
- Make the Creamy Garlic Parmesan Sauce
- In the same skillet (or in a clean one), melt another 2 tablespoons of butter over medium-low heat.
- Add the remaining garlic, and gently sauté until soft and aromatic.
- (Optional) Pour in the ¼ cup of white wine, and let it reduce for 1–2 minutes, stirring.
- Add the heavy cream and stir to combine.
- Gradually whisk in the Parmesan cheese until melted and the sauce is smooth.
- Stir in the Italian herbs, then season with salt and pepper to your taste.
- Let the sauce simmer very gently for 2–3 minutes, until it thickens slightly.
- Combine Everything
- Add the butter-coated linguine into the sauce, gently tossing to ensure every strand is well coated in the creamy sauce.
- Fold in the lobster chunks, stirring gently for another 1–2 minutes on low heat so the lobster warms through and absorbs a little of the sauce.
- Serve & Garnish
- Twirl the pasta into serving bowls or plates.
- Spoon extra sauce on top.
- Garnish with chopped parsley and, if you like, a final sprinkle of Parmesan cheese and a squeeze of fresh lemon juice.
Professional Serving
- Use wide, shallow pasta bowls to showcase the creamy sauce.
- Twirl the linguine around a carving fork or pasta server before placing on the plate, creating height and elegance.
- Drizzle a little extra sauce over the top so it glistens.
- Garnish with finely chopped parsley and a light dusting of Parmesan.
- Finish with a small twist of lemon (or a lemon wedge) on the side, for diners to squeeze fresh citrus if they like.
- Optional: serve with a glass of chilled white wine (such as Chardonnay or Sauvignon Blanc) and a side of lightly toasted garlic bread.
Discover the ultimate indulgence for your next dinner: creamy lobster linguine drenched in a garlic-Parmesan sauce that feels decadent yet comforting. This elegant dish brings restaurant-quality luxury to your own table — succulent lobster meat, silky pasta, and a rich, aromatic cream sauce. Impress your guests (or treat yourself) with a meal that’s as indulgent as it is simple to make. Ready in under 30 minutes, this is the perfect recipe for celebrating special occasions or turning any ordinary evening into something extraordinary.