Ingredients
Scale
- 8 ounces linguine pasta
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 pound lobster meat, cooked and chopped
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, then reserve 1 cup of pasta water and drain.
- In a skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add garlic and sauté for 1-2 minutes.
- Add lobster meat and sauté for 2-3 minutes. Season with red pepper flakes, salt, and pepper.
- Pour in white wine, simmer for 3-4 minutes. Add cherry tomatoes and cook for another 2 minutes.
- Lower heat, stir in heavy cream and simmer gently for 2 minutes.
- Combine the cooked linguine with the sauce, adding reserved pasta water to achieve desired consistency.
- Remove from heat and stir in remaining butter, lemon zest, and lemon juice. Toss to combine.
- Serve immediately, garnished with parsley and lemon wedges if desired.
Notes
Use fresh lobster meat for the best taste; frozen can be substituted but must be thawed. Adjust red pepper flakes for spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg