Description
A luscious Buttered Lobster Pasta with Cherry Tomatoes, combining tender lobster meat, bursting cherry tomatoes, and fragrant garlic in a buttery white wine sauce tossed with linguine. This Italian-American main course is perfect for special occasions or an elegant weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces linguine or spaghetti
- 1 tablespoon kosher salt (for pasta water)
Sauce and Seafood
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 pint cherry tomatoes (about 2 cups, halved)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/3 cup dry white wine (optional) or chicken/seafood broth
- 1/2 cup reserved pasta water (as needed)
- 12 to 14 ounces cooked lobster meat (roughly chopped, tails and/or claws)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil (optional)
For Serving
- 1/3 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and salt it well. Cook the pasta until al dente according to package directions. Reserve 1 cup of the pasta water before draining.
- Sauté Garlic and Oil: While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Cook Cherry Tomatoes: Add the halved cherry tomatoes, salt, and black pepper to the skillet. Stir occasionally and cook until the tomatoes soften and begin to burst, about 5 to 7 minutes.
- Deglaze with Wine: Pour in the white wine or broth and simmer for 2 minutes to slightly reduce the liquid and concentrate flavors.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss to coat thoroughly. Add splashes of reserved pasta water as needed to create a glossy sauce that clings to the noodles.
- Add Lobster Meat: Reduce heat to low and gently fold in the cooked lobster meat. Warm through for 1 to 2 minutes without letting it simmer hard to keep the lobster tender.
- Finish with Herbs and Lemon: Turn off the heat and stir in fresh lemon juice, lemon zest, chopped parsley, and basil if using. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve immediately, optionally topped with grated Parmesan cheese. The dish is delicious with or without cheese.
Notes
- If using raw lobster tails, cook them first by steaming or boiling until just opaque, then chop.
- For a richer finish, swirl in an extra tablespoon of cold butter at the end.
- Keep the heat low once lobster is added to ensure it remains tender.
- Leftovers can be stored in the refrigerator for up to 2 days and should be reheated gently with a splash of water or broth.
