SIMPLE LOBSTER PARMESAN LINGUINI

"Enjoy your delicious lobster parmesan linguini! It's perfect for a special occasion or a luxurious weeknight dinner!"

• 2 lobster tails (about 8-10 ounces each)
  
• 8 ounces linguini pasta
  
• 3 tablespoons butter
  
• 3 cloves garlic, minced

Ingredients

Method

1. Prepare the Lobster:
   - Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 5-7 minutes, or until the shells turn bright red and the meat is opaque. Remove the lobster tails from the water and let them cool slightly. Once cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
   
   
2. Cook the Linguini:
   - In the same pot of boiling water used for the lobster, cook the linguini according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the linguini and set it aside.
   
   
3. Prepare the Sauce:
   - In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
   - Add the chopped lobster meat to the skillet and sauté for another 2-3 minutes, just until heated through.
   
   
4. Combine:
   - Add the cooked linguini to the skillet with the lobster and garlic. Toss everything together gently to combine.
   - Sprinkle the grated Parmesan cheese over the pasta and lobster mixture. If the pasta seems dry, add some of the reserved pasta water a little at a time to create a creamy sauce.
   - Season with salt and black pepper to taste, then toss in the chopped parsley and mix until well combined.
   
   
5. Serve:
   - Divide the lobster parmesan linguini among serving plates or bowls.
   - Garnish with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
   - Serve immediately, with lemon wedges on the side for squeezing over the pasta, if desired.

Prep 10m | Cook 15m | Ready 25m

Return to Lobster Recipe

• 1/4 cup grated Parmesan cheese, plus extra for serving
  
• 1/4 cup chopped fresh parsley
  
• Salt and black pepper, to taste
  
• Lemon wedges, for serving (optional)