Directions
- Cook the Pasta
Boil linguine in salted water until al dente, about 8–10 minutes. Drain and toss with 1 tbsp butter to keep the strands silky. Set aside. - Cook the Lobster
In a skillet over medium heat, melt 2 tbsp butter. Add minced garlic and sauté until fragrant. Place lobster tails flesh-side down and cook 3–4 minutes per side until opaque and tender. Season with salt, pepper, and lemon juice. Remove lobster meat from shells, cut into chunks, and set aside. - Prepare the Creamy Garlic Parmesan Sauce
In the same skillet, melt 2 tbsp butter. Add garlic and sauté gently. If using, pour in white wine and let reduce 1–2 minutes. Stir in heavy cream, Parmesan, Italian herbs, salt, and pepper. Cook until smooth, creamy, and slightly thickened. - Combine Pasta & Lobster
Add linguine to the sauce, tossing gently to coat each strand. Fold in lobster chunks and let warm in the sauce for 1–2 minutes on low heat. - Serve & Garnish
Plate the pasta, spoon extra sauce on top, and garnish with chopped parsley, additional Parmesan, and a drizzle of fresh lemon juice if desired. Serve immediately.
Recipe Details
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 2–3
- Difficulty level: Medium
Variations & Substitutions
- Swap lobster for cooked shrimp or scallops for a different seafood twist.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add sautéed spinach, peas, or roasted red peppers for extra texture and color.
- Use gluten-free linguine if needed.
Serving Suggestions
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