Ingredients
Scale
- One live lobster or two 6-7 oz. lobster tails, cooked, meat cut into cubes, you’ll need 1 lbs. of meat
- 1 lbs. linguine or fettucine
- 1/4 cup olive oil
- One large shallot, diced
- Two garlic cloves, minced
- 1/2 tsp. kosher salt
- Freshly cracked black pepper
- 1/4 tsp. crushed red pepper flakes, optional
- 3/4 cup dry white wine such as Pinot Grigio
- 4 Tbsp. unsalted butter, cold, cut into cubes
- Juice of 1/2 lemon
- 1 tsp. lemon zest
- 1/4 cup fresh basil, chiffonade
- Freshly grated Parmigiano-Reggiano for serving, optional
Instructions
- Steam or boil your lobster tail. Remove them from the shell and remove the vein. Dice them into chunks and set them aside.
- Bring a pot of water to a boil and salt it. Add the pasta and cook it according to the package directions for al dente. Drain the pasta, reserving 1 cup of the starchy pasta water.
- Heat a large skillet over medium heat and add the olive oil. Add the shallots, garlic, salt, pepper, and crushed red pepper flakes if using. Stir and sauté until fragrant and the shallots are translucent, 2-3 minutes.
- Pour in the wine and bring to a simmer. Allow the wine to cook until reduced by half, 8-10 minutes.
- Add the pasta, lobster, butter, lemon juice, lemon zest, and 1/2 cup of the pasta water. Lightly toss until the butter is emulsified and the lobster is evenly distributed.
- If you want it saucier, add a little more pasta water.
- Stir in the basil. Taste and add additional salt if needed.
- Garnish with fresh basil and parmesan cheese if desired.
Notes
Any type of lobster meat will work for this recipe. You can use whole lobster, cooked, or lobster tail meat. You will need 1 pound.
- Prep Time: 20
- Cook Time: 15
- Category: Entree
- Method: Sauteing
- Cuisine: American