For the pasta & lobster
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12 oz (≈340 g) linguine (or fettuccine)
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2 lobster tails (≈10‑12 oz total meat), shells removed and meat chopped
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Salted water, for boiling pasta
For the garlic‑parmesan sauce
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3 Tbsp unsalted butter
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2 Tbsp olive oil
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4 cloves garlic, minced
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¼ cup white wine (optional)
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1 cup heavy cream
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½ cup freshly grated Parmesan cheese
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Reserved pasta water (about ½ cup)
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Zest of ½ lemon (for freshness)
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¼ tsp red pepper flakes (optional)
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Salt & freshly ground black pepper, to taste
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1–2 Tbsp chopped fresh parsley or basil, for garnish
Instructions
Step 1: Cook the pasta & lobster
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Bring a large pot of heavily salted water to a boil. Add the linguine and cook until al dente, according to package directions. Reserve about ½ cup of pasta water before draining.
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While the pasta cooks, heat 1 Tbsp butter and 1 Tbsp olive oil in a skillet over medium‑high heat. Add the lobster meat and cook ~2‑3 minutes until just opaque. Remove lobster from skillet and set aside.
Step 2: Make the garlic‑parmesan sauce
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In the same skillet, reduce heat to medium. Add remaining butter and olive oil. Sauté the minced garlic and red pepper flakes (if using) until fragrant, ~30 seconds (avoid browning).
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Deglaze the pan with white wine (if using) and let it reduce 1 minute. Then stir in heavy cream and bring to a gentle simmer. Let it reduce slightly for ~2‑3 minutes.
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Stir in the Parmesan cheese and mix until melted and smooth. Add the reserved pasta water a little at a time to reach desired consistency and help emulsify the sauce.
Step 3: Combine & serve
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Return the cooked lobster meat to the skillet and stir gently to coat in sauce. Then add the drained linguine and toss until the pasta is fully coated and the lobster is distributed.
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Add lemon zest, then season with salt and pepper to taste. Remove from heat.
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Plate the pasta in warm bowls, garnish with chopped parsley or basil, and additional parmesan if desired. Serve immediately.
Tips for Success
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Use fresh or high‑quality frozen lobster tails—the meat should be tender and not overcooked. A quick sauté ensures that.
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Reserve pasta water—the starchy water helps bind the sauce and gives it that silky texture. Sweet Tea + Thyme+1
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Don’t overcook the garlic—it should be fragrant, not burnt.
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Adjust sauce thickness by adding pasta water gradually to get the perfect coating.
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To keep lobster meat tender, add it to the sauce at the very end so it warms through, rather than cooking it for too long. Sweet Tea + Thyme
