Lobster with Linguine Garlic Lemon Sauce
Indulge in the elegance of "Lobster with Linguine Garlic Lemon Sauce," a perfect fusion of fresh seafood and vibrant citrus flavors. This decadent dish combines tender chunks of succulent lobster tails with al dente linguine, all enveloped in a luxurious garlic-butter sauce enhanced by the brightness of freshly squeezed lemon juice and zest. A touch of crushed red pepper flakes adds a gentle kick, while fresh parsley elevates the dish with a pop of color and herbaceous freshness. Quick to prepare in under 40 minutes, this recipe is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Serve with a sprinkle of Parmigiano-Reggiano for the ultimate gourmet finish. Whether it's date night or a special occasion, this lobster linguine recipe delivers indulgence with every bite.
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Recipe Information
Ingredients
- 400 grams Linguine pasta
- 2 medium-sized Lobster tails
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 large Garlic cloves, minced
- 1 whole lemon Lemon zest
- 2 tablespoons Lemon juice, freshly squeezed
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- Parmigiano-Reggiano (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Using kitchen shears, carefully cut along the top shell of each lobster tail and remove the meat. Chop the lobster meat into bite-sized pieces and set aside.
In a large skillet over medium heat, heat the olive oil and 2 tablespoons of butter until melted. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the chopped lobster meat to the skillet and cook for 3-4 minutes, stirring occasionally, until the meat is opaque and cooked through. Remove the lobster from the skillet and set it aside.
In the same skillet, add the remaining 2 tablespoons of butter, lemon zest, lemon juice, and crushed red pepper flakes. Stir until the butter is melted and the sauce is well combined.
Return the cooked lobster to the skillet, then add the drained linguine. Toss to coat the pasta evenly with the sauce. If the pasta seems dry, add a few tablespoons of reserved pasta water until the desired consistency is reached.
Season with salt and black pepper to taste, then stir in the chopped parsley.
Serve immediately, garnished with additional parsley and grated Parmigiano-Reggiano if desired.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
