Creamy Lobster Linguine Recipe

Indulge in the ultimate seafood pasta experience with this Creamy Lobster Linguine. This luxurious dish marries the delicate sweetness of fresh lobster with a rich, bacon-infused tomato cream sauce. Balanced by the anise notes of fresh tarragon and the peppery bite of arugula, it feels like a five-star restaurant meal but comes together in your own kitchen in under 45 minutes.

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Creamy Lobster Linguine Recipe Ingredients

The Aromatics & Base

• 3 tablespoons extra-virgin olive oil
• 2 slices thick-cut bacon, chopped
• 3 shallots, minced
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes (for a gentle heat)

The Sauce

• 2 cups tomato puree (passata)
• 1/4 cup heavy cream
• 1/2 teaspoon salt

The Pasta & Finish

• 1 pound linguine
• 1/4 cup freshly grated Parmesan cheese
• 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
• Meat from two 1 1/2-pound lobsters, steamed and chopped (approx. 2-3 cups meat)

How To Make Creamy Lobster Linguine Recipe

1. Render the Bacon: Heat the olive oil in a large, straight-sided skillet or Dutch oven over medium heat. Add the chopped bacon and cook for about 8 minutes. You want the bacon to render its fat and begin to crisp, but not turn into hard bits. This bacon fat forms the savory foundation of the sauce.
2. Sauté Aromatics: Add the minced shallots, chopped garlic, and red pepper flakes to the bacon fat. Cook for an additional 3 minutes, stirring frequently, until the shallots are soft and the garlic is fragrant without browning.
3. Simmer the Sauce: Pour in the tomato puree, heavy cream, and salt. Stir well to combine the fats with the tomato. Reduce the heat to low and let it simmer gently for 5 minutes. The sauce will thicken slightly and turn a beautiful orange-red hue.
4. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 1 minute less than the package instructions (usually about 9-10 minutes). You want the pasta to be slightly underdone as it will finish cooking in the sauce. Reserve 1 cup of starchy pasta water before draining.
5. Toss and Coat: Using tongs, transfer the pasta directly from the water to the skillet with the sauce. Crucial Step: Sprinkle the grated Parmesan cheese directly onto the naked pasta before tossing it into the sauce. This helps the cheese adhere to the noodles rather than getting lost in the liquid. Toss everything together vigorously.
6. Emulsify: Add about 1/2 cup of the reserved pasta water to the pan. Continue tossing the pasta over low heat. The starch in the water will bind the oil and tomato into a silky, glossy sauce that clings to the linguine. Add more water if it looks dry.
7. The Final Fold: Stir in the arugula, fresh basil, tarragon, thawed peas, and the cooked lobster meat. Simmer for just 1 minute—only long enough to wilt the greens and warm the lobster through. Do not overcook, or the lobster will become rubbery.
8. Serve: Serve immediately, topped with additional Parmesan cheese if desired.

Recipe Tips

• Lobster Sourcing: You can buy pre-cooked lobster meat at the seafood counter to save time. If steaming your own, do it earlier in the day. Alternatively, frozen lobster tails work well; thaw and steam them before chopping.
• The Importance of Tarragon: Tarragon has a distinct anise (licorice) flavor that is the classic French pairing for lobster. Do not skip it or substitute it with dried herbs; the fresh leaves provide a necessary herbal brightness.
• Pasta Water is Liquid Gold: Never drain your pasta in the sink without saving a cup of water first. The salty, starchy water is the secret ingredient that transforms a separated oily sauce into a creamy emulsion.
• Don’t Overcook the Lobster: Since the lobster is already cooked, you are simply warming it up in the final step. If it stays in the hot sauce too long, the texture will degrade.
• Tomato Puree vs. Sauce: Use tomato puree (or passata), which is smooth uncooked tomatoes. Do not use jarred marinara sauce, which is already seasoned and will clash with the bacon and cream profile.

What To Serve With Creamy Lobster Linguine Recipe

This rich, protein-heavy pasta needs acidic and crisp accompaniments.

• Dry White Wine: A crisp Chardonnay or Sauvignon Blanc cuts through the creaminess.
• Garlic Bread: A toasted baguette to mop up the luxurious sauce.
• Green Salad: A simple salad with lemon vinaigrette to cleanse the palate.
• Roasted Asparagus: A light vegetable side that pairs well with seafood.

How To Store Creamy Lobster Linguine Recipe

• Refrigerate: Seafood pasta is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat gently in a skillet over low heat. You will likely need to add a splash of water or cream to loosen the sauce, as the pasta will absorb the moisture overnight. Do not microwave if possible, as it toughens the lobster.
• Freeze: Do not freeze this dish. The cream sauce will separate, and the lobster will become rubbery upon thawing.

Creamy Lobster Linguine Recipe Nutrition Facts

• Calories: 620
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 145mg
• Sodium: 980mg
• Total Carbohydrates: 55g
• Dietary Fiber: 4g
• Sugar: 6g
• Protein: 35g

Nutrition information is estimated per serving (based on 4 servings).

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