Description
A rich and flavorful lobster pasta recipe featuring tender linguine tossed in a creamy, spiced tomato sauce with succulent cooked lobster. Perfect for a special dinner, this dish balances savory seafood with a hint of heat from chili garlic sauce and red pepper flakes, garnished with fresh parsley.
Ingredients
Pasta
- 8-10 oz linguine pasta (dry, about half the box)
- 1 cup salted pasta water (reserved from cooking)
Sauce
- 1 Tbsp unsalted butter
- 2 shallots, finely diced
- 4 cloves garlic, finely diced
- 1 Tbsp all purpose flour (optional)
- 1½ Tbsp tomato paste
- 1 Tbsp chili garlic sauce
- ½ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ cup dry white wine
- ⅓ cup heavy cream
Other
- 2-3 cups cooked lobster
- Parsley, minced (for garnish)
Instructions
- Boil the pasta: Bring a large pot of well-salted water to a boil and cook the linguine pasta according to the package instructions until al dente. Reserve 1 cup of the salty pasta water before draining the pasta.
- Sauté aromatics and thicken: Heat a skillet over medium-high heat. Add the unsalted butter, then sauté the finely diced shallots and garlic for about 1 minute until fragrant. Add the dried basil, oregano, red pepper flakes, salt, pepper, and the optional all-purpose flour. Stir well to combine and cook briefly.
- Build the sauce: Stir in the tomato paste and chili garlic sauce, allowing them to bloom and deepen in flavor for about 1 minute. Deglaze the pan by adding the dry white wine and the reserved pasta water. Let the sauce simmer gently for approximately 4 minutes to meld the flavors.
- Add cream and lobster: Pour in the heavy cream and add the cooked lobster meat. Remove the skillet from heat to avoid overcooking the lobster.
- Toss pasta with sauce: While the sauce is still warm, add the drained linguine pasta back into the skillet. Toss thoroughly to ensure the pasta is evenly coated in the creamy lobster sauce.
- Serve and garnish: Plate the lobster pasta, spooning any extra sauce over the top for moisture. Garnish with minced parsley for a fresh, vibrant finish and serve immediately.
Notes
- Using the optional all-purpose flour helps thicken the sauce slightly but can be omitted for a lighter texture.
- Reserve pasta water is important for adjusting the sauce consistency and enhances flavor.
- If you do not have cooked lobster, you can use fresh lobster tails boiled or steamed and then chopped.
- Adjust red pepper flakes to taste for more or less heat.
- Dry white wine can be substituted with seafood stock or extra pasta water if preferred.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
