Creamy Lobster Pasta with Lemon, Garlic, and Parsley

How to Make Creamy Lobster Pasta with Lemon, Garlic, and Parsley

1. 1

   Step 1: Cook the pasta

   Bring a large pot of generously salted water to a rolling boil and cook the linguine until just al dente according to package instructions (about 9–10 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozLinguine
   
2. 2

   Step 2: Cook and remove lobster meat

   Pat lobster tails dry. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Split the top of the shell with kitchen shears and loosen the meat, then sear the lobster meat in the skillet 2–3 minutes per side until opaque (internal temp ~140°F/60°C). Remove meat, chop into large bite-sized pieces, and keep warm; leave any pan juices in the skillet.

   For this step

   • 1 1/4 lbRaw lobster tails (about 2, total weight)
   • 1 tbspOlive oil
   
3. 3

   Step 3: Sauté shallot and garlic

   Reduce heat to medium and add the remaining 1 tablespoon butter to the skillet with the pan juices. Add the finely chopped shallot and cook until translucent, 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant — do not let it brown.

   For this step

   • 1 mediumShallot, finely chopped
   • 3 clovesGarlic, minced
   
4. 4

   Step 4: Build the cream sauce and combine

   Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in lemon zest and about 2 tablespoons lemon juice, then simmer 2–3 minutes to thicken slightly. Remove from heat, stir in the grated Parmesan until melted, then add the drained linguine and chopped lobster meat; toss to coat, adding reserved pasta water a few tablespoons at a time to loosen the sauce as needed.

   For this step

   • 3/4 cupHeavy cream
   • 1 mediumLemon (zest + about 2 tbsp/30 ml juice)
   • 1/2 cupGrated Parmesan
   
5. 5

   Step 5: Finish with parsley and serve

   Fold in the chopped parsley and season to taste with salt and freshly ground black pepper. Divide into four plates (about 1½ cups/350 g per serving), garnish with extra Parmesan and lemon wedges, and serve immediately.

   For this step

   • 1/4 cupFlat-leaf parsley, chopped
   

1. Bring a large pot of generously salted water to a rolling boil and cook the linguine until just al dente according to package instructions (about 9–10 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.
2. Pat lobster tails dry. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Split the top of the shell with kitchen shears and loosen the meat, then sear the lobster meat in the skillet 2–3 minutes per side until opaque (internal temp ~140°F/60°C). Remove meat, chop into large bite-sized pieces, and keep warm; leave any pan juices in the skillet.
3. Reduce heat to medium and add the remaining 1 tablespoon butter to the skillet with the pan juices. Add the finely chopped shallot and cook until translucent, 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant — do not let it brown.
4. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in lemon zest and about 2 tablespoons lemon juice, then simmer 2–3 minutes to thicken slightly. Remove from heat, stir in the grated Parmesan until melted, then add the drained linguine and chopped lobster meat; toss to coat, adding reserved pasta water a few tablespoons at a time to loosen the sauce as needed.
5. Fold in the chopped parsley and season to taste with salt and freshly ground black pepper. Divide into four plates (about 1½ cups/350 g per serving), garnish with extra Parmesan and lemon wedges, and serve immediately.