Best 2 Creamy Lobster Linguine Recipes

Indulge in a culinary masterpiece with this creamy lobster linguine recipe, a delectable dish that combines the luxurious flavors of lobster, tender linguine pasta, and a rich, velvety sauce. Prepared with fresh lobster meat, the succulent seafood takes center stage, while the linguine absorbs the exquisite lobster essence. Bathed in a creamy sauce elevated with white wine, garlic, and aromatic herbs, each bite promises a symphony of flavors. This article offers three variations of the classic creamy lobster linguine, catering to diverse preferences and dietary needs. Embark on a culinary journey with our original creamy lobster linguine, a rendition with a sumptuous lobster and shrimp combination, and a delightful meatless version featuring tender zucchini and succulent mushrooms. Dive into the world of creamy lobster linguine and savor the ultimate seafood pasta experience.

Here are our top 2 tried and tested recipes!

CREAMY LOBSTER LINGUINE

Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 cups tomato puree
1/4 cup heavy cream
1 pound linguine
1/4 cup freshly grated parmesan cheese, plus more for garnish
1 cup baby arugula, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/2 cup fresh basil, roughly chopped, plus more for garnish
1 cup frozen peas, thawed
2 1 1/2-pound lobsters, steamed, meat removed and roughly chopped

Steps:

Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.
Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.
Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.

CREAMY LOBSTER LINGUINE

Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1 1/2-pound lobsters, steamed, meat removed

Steps:

Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

Tips:

Use fresh lobster if possible: Fresh lobster will give your linguine the best flavor. If you can't find fresh lobster, frozen lobster is a good alternative.
Cook the lobster properly: Lobster is a delicate seafood, so it's important to cook it properly. Overcooked lobster will be tough and chewy.
Make sure your sauce is creamy and flavorful: The sauce is one of the most important parts of this dish, so make sure it's creamy and flavorful. Use a good quality white wine and heavy cream, and don't be afraid to add some extra herbs and spices to taste.
Serve the linguine immediately: Lobster linguine is best served immediately after it's made. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

Lobster linguine is a delicious and elegant dish that's perfect for a special occasion. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make lobster linguine that will impress your friends and family.