Imagine twirling your fork into a plate of perfectly cooked linguine, adorned with succulent lobster meat, bathed in a luxurious lemon butter sauce that whispers of coastal elegance. This isn't just another pasta dish—this is a culinary journey that transforms an ordinary meal into an extraordinary dining experience. Whether you're looking to impress a date, celebrate a special occasion, or simply treat yourself to a restaurant-quality meal at home, this Lobster Pasta with Lemon Butter Sauce promises to elevate your cooking game and transport your senses to the sun-drenched shores of Italy.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz linguine
- 2 lobsters, cooked and chopped
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the lobster. If you haven't done so already, take the cooked lobsters and chop the meat into bite-sized pieces. Set aside.
- In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Add the chopped lobster meat to the skillet with the garlic and butter. Cook for about 3-4 minutes, stirring gently, until the lobster is heated through.
- Once the lobster is warmed, add the lemon juice and lemon zest to the skillet. Stir well to combine all the flavors and allow the mixture to simmer for another 1-2 minutes.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta water, then drain the linguine in a colander. Add the drained pasta directly to the skillet with the lobster and lemon butter sauce.
- Gently toss the pasta in the skillet to coat it with the sauce. If the mixture seems too dry, add a bit of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Once everything is well combined, season with salt and pepper to taste. Stir in the chopped fresh parsley for a burst of color and flavor.
- Remove the skillet from heat and let it sit for a minute. Serve the lobster pasta immediately, garnished with additional parsley and lemon wedges if desired.
Tips
- Fresh is Best: If possible, use freshly cooked lobster for the most vibrant flavor and tender texture.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps create a silkier sauce and helps the ingredients bind together.
- Watch Your Garlic: Sauté garlic just until fragrant to prevent burning, which can make it bitter.
- Al Dente is Key: Cook your pasta until it's just tender—this ensures the perfect texture when mixed with the sauce.
- Gentle Tossing: When combining pasta with the sauce, use a gentle folding motion to prevent breaking the delicate lobster meat.
- Serve Immediately: This dish is best enjoyed hot, right after cooking, to preserve the butter's richness and the lobster's delicate flavor.
- Optional Luxury: For an extra touch of elegance, consider adding a sprinkle of red pepper flakes or a drizzle of high-quality olive oil before serving.
Nutrition Facts
Calories: 698kcal
Carbohydrates: 45g
Protein: 27g
Fat: 46g
Saturated Fat: 28g
Cholesterol: 180mg
