Best 8 Lindas Spicy Lobster Linguine Recipes

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Indulge in a tantalizing culinary journey with Linda's Spicy Lobster Linguine, a seafood extravaganza that promises an explosion of flavors. This delectable dish features succulent lobster meat, perfectly cooked linguine pasta, and a vibrant spicy tomato sauce that brings a delightful kick to every bite.

As you dive into this seafood masterpiece, the plump lobster meat takes center stage, offering a tender and juicy texture that melts in your mouth. The linguine pasta, cooked al dente, provides a firm yet yielding base for the flavorful sauce. Each strand of pasta is lovingly coated in the spicy tomato sauce, creating a vibrant symphony of flavors that dance on your palate.

The spicy tomato sauce is the heart of this dish, featuring a perfect balance of heat and savoriness. Fresh tomatoes, sautéed onions, and garlic form the foundation of this vibrant sauce, while a generous helping of chili flakes and cayenne pepper ignites your taste buds with a pleasant warmth. A touch of white wine adds a subtle acidity, enhancing the overall complexity of the sauce.

This culinary masterpiece is not only a feast for the taste buds but also a visual delight. The vibrant red of the tomato sauce, the tender white lobster meat, and the bright green of the parsley create a colorful and inviting presentation that is sure to impress.

Whether you're hosting a special occasion dinner or simply craving a luxurious meal, Linda's Spicy Lobster Linguine is the perfect choice. With its bold flavors, stunning presentation, and ease of preparation, this dish is sure to become a favorite in your kitchen.

Here are our top 8 tried and tested recipes!

SPICY LOBSTER PASTA



Spicy Lobster Pasta image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/4 teaspoon crushed red chile flakes
4 cloves garlic, minced
1 Fresno chile, minced (leave in the ribs and seeds for extra spice)
1 medium yellow onion, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes (preferably San Marzano)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spaghetti
Two 8-ounce lobster tails, fresh or frozen and defrosted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
Good-quality extra-virgin olive oil, for drizzling, optional

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
  • Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
  • Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
  • Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.

SPICY LOBSTER WITH LINGUINI



Spicy Lobster with Linguini image

Savor the flavors summer with a lobster linguini recipe. A classic tomato confit with just a pinch of crushed red pepper flakes gives this dish its fresh, fiery flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1/2 cup white wine, vermouth, or vodka
6 (1 1/4- to 1 1/2-pound) lobsters
1 to 2 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
Tomato Confit for Spicy Lobster with Linguini
Coarse salt
1 1/2 pounds linguini
1/4 cup fresh mint or basil leaves, chopped
Freshly ground black pepper

Steps:

  • Place wine and 1 cup water in a large pot; bring to a boil over high heat. Add lobsters, cover, and steam until lobsters are bright red in color, 8 to 10 minutes.
  • Remove lobsters from pot. When cool enough to handle, remove meat from tails and claws, keeping the meat intact as much as possible; discard shells. Brush lobster meat with melted butter. Using a sharp knife, cut tails in half lengthwise; reserve 6 tail halves for serving, and chop remaining tail halves into 3 to 4 pieces each. Set lobster meat aside.
  • Heat olive oil in a large skillet over medium heat. Add garlic and onion; cook, stirring, until soft and translucent, 3 to 5 minutes. Add tomato confit and let simmer 3 to 5 minutes; remove sauce from heat and keep warm.
  • Bring a large pot of water to a boil; generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain and transfer pasta to a large serving platter.
  • Pour sauce over pasta and arrange lobster on top. Sprinkle with chopped mint or basil and season with salt and pepper; serve immediately.

SPICY LOBSTER PASTA



Spicy Lobster Pasta image

This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti.

Provided by David Tanis

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 lobsters, 1 1/2 pounds each
2 tablespoons butter
1 small carrot, chopped
1 celery rib, chopped
1 bay leaf
A few thyme sprigs
2 tablespoons olive oil
1 small onion, finely diced
4 garlic cloves, minced
1/2 teaspoon hot red pepper flakes (pepperoncino)
Salt and pepper
1/2 cup white wine
2 cups tomato purée
1/2 cup heavy cream
1 pound bucatini pasta, or other firm-textured dry pasta
3 tablespoons chopped parsley
1 teaspoon lemon zest

Steps:

  • Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
  • With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
  • Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
  • Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
  • Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.

Nutrition Facts : @context http, Calories 984, UnsaturatedFat 14 grams, Carbohydrate 101 grams, Fat 28 grams, Fiber 8 grams, Protein 75 grams, SaturatedFat 12 grams, Sodium 1705 milligrams, Sugar 11 grams, TransFat 0 grams

SPICY LOBSTER PASTA



Spicy Lobster Pasta image

There's something special about lobster you've prepared yourself, but if cooking one on a weeknight isn't your speed, buy cooked lobster or shrimp instead.

Categories     Pasta     Tomato     Lobster     Summer     Bon Appétit

Yield 4 servings

Number Of Ingredients 11

12 ounces spaghetti
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 teaspoon crushed red pepper flakes
1 pound cherry and/or Sun Gold tomatoes, halved
1 pound picked cooked lobster meat or cooked large shrimp
Freshly ground black pepper
1 teaspoon finely grated lemon zest
Lemon wedges (for serving)

Steps:

  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
  • Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5-8 minutes.
  • Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
  • Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
  • Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

LINDA'S SPICY LOBSTER LINGUINE



Linda's Spicy Lobster Linguine image

This recipe comes courtesy of Linda Greenlaw, the author of "The Lobster Chronicles: Life on a Very Small Island."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 cup white wine (or vermouth or vodka)
1 cup water
Four 1 1/4-pound lobsters
Coarse salt and freshly ground pepper
1 pound linguine
3 tablespoons olive oil
2 cloves garlic, very finely chopped
Crushed red-pepper flakes, to taste
3 cups drained and coarsely chopped canned tomatoes
2 tablespoons chopped fresh mint leaves

Steps:

  • In a large pot, combine wine and 1 cup water, and bring to a simmer. Add lobsters, and steam until cooked through, 8 to 10 minutes. Let stand until cool. Remove the tails and claws. Halve the tails lengthwise, then halve them again crosswise. Crack the claws; set aside. Reserve bodies and knuckles for another use.
  • Bring a large pot of water to a boil; add salt. Add linguine, and cook until al dente, according to package directions.
  • Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, for about 2 minutes. Stir in red-pepper flakes, tomatoes, and mint. Simmer for 3 minutes. Season with salt and pepper.
  • Drain the pasta, and transfer to a large platter. Ladle sauce over pasta, and top with lobster. Serve immediately.

CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

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.

LINDA'S SPAGHETTI SAUCE



Linda's Spaghetti Sauce image

This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible. I don't normally add sugar but based on reviews I've added it in.

Provided by momaphet

Categories     Sauces

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 (28 ounce) can tomato sauce
1 (28 ounce) can tomato puree
2 (7 ounce) cans tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
4 garlic cloves, coarsely chopped
1/2 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon fennel seed (optional)
1/2 cup dry red wine, good quality
1 1/2 lbs ground beef
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 -2 teaspoon sugar (optional)

Steps:

  • In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
  • Stir frequently; do not allow sauce to stick; lower heat if needed.
  • While sauce is cooking, brown beef and onion; drain well.
  • Add hamburger to the sauce at the end of the hour.
  • Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
  • Simmer for additional 1/2 hour.
  • Serve over your favorite pasta with Parmesan cheese.

Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 5.1, Cholesterol 57.8, Sodium 1222.6, Carbohydrate 26.4, Fiber 6, Sugar 15.8, Protein 21.3

SPICY SHRIMP AND LOBSTER LINGUINE



Spicy Shrimp and Lobster Linguine image

Don't know where this came from. Clipped it from a magazine years ago, and it's delicious and easy. I usually double the shrimp and skip the lobster, but I'm posting it as is.

Provided by Chef MB

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
3 medium onions, chopped
6 garlic cloves, chopped
28 ounces tomatoes, diced
1/4 cup dry red wine
2 teaspoons oregano, dried
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon black pepper
1/2 lb lobster tail
1 lb large shrimp, peeled and deveined
3/4 lb linguine
1/4 cup fresh parsley, chopped

Steps:

  • Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
  • Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
  • Cut lobster into 1/2" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
  • Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.

Nutrition Facts : Calories 416.3, Fat 5.4, SaturatedFat 0.9, Cholesterol 141.7, Sodium 386.5, Carbohydrate 56.7, Fiber 4.4, Sugar 7.2, Protein 32.6

Tips:

  • Choose the freshest lobster possible. The fresher the lobster, the better the flavor of the dish will be.
  • Cook the lobster properly. Overcooked lobster is tough and chewy. Follow the recipe instructions carefully to ensure that the lobster is cooked perfectly.
  • Use a good quality olive oil. Olive oil is a key ingredient in this dish, so it's important to use a good quality oil that has a fruity flavor.
  • Don't skimp on the garlic. Garlic is another important ingredient in this dish. Use at least 2 cloves of garlic, or more if you like.
  • Add a splash of white wine. White wine adds a subtle acidity to the dish that helps to balance out the richness of the lobster and cream.
  • Use fresh herbs. Fresh herbs, such as parsley and basil, add a lot of flavor to this dish. If you can, use fresh herbs instead of dried herbs.
  • Serve the dish immediately. This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Linda's Spicy Lobster Linguine is a delicious and easy-to-make dish that is perfect for a special occasion. The lobster is cooked perfectly and the sauce is rich and flavorful. The addition of spicy peppers gives the dish a nice kick. This dish is sure to impress your guests.

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