Ingredients
- 12 ounces linguine
- 2 lobster tails, about 8 ounces each
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
If you can’t find lobster tails, shrimp makes a great substitute, offering a similar texture and flavor profile. For a lighter version, try swapping the heavy cream with half-and-half or a dairy-free alternative.
Instructions
- Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, prepare the lobster. Using kitchen shears, cut down the shell of each lobster tail and remove the meat. Chop into bite-sized pieces.
- In a large skillet over medium heat, melt the butter and add the garlic, sautéing until fragrant, about 1 minute.
- Add the lobster pieces to the skillet and cook until they turn opaque, approximately 3-4 minutes. Remove the lobster and set aside.
- In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked linguine to the skillet, tossing to coat evenly with the sauce. Add the lobster back to the pan, along with the lemon zest and juice.
- Season with salt and pepper to taste, and sprinkle with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International