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Lobster Linguine is a must-try gourmet dish today!

Indulge in a luxurious yet surprisingly simple seafood dish with this Elegant Lobster Pasta Delight. Tender pasta is tossed with buttery lobster, garlic, white wine, and herbs for a decadent dinner that brings the taste of the sea right to your table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian-inspired, Seafood
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta preferably 100% durum wheat semolina, such as Di Martino
  • 6 oz cooked lobster meat chopped into bite-sized pieces
  • 2 oz butter
  • 2 tablespoons extra virgin olive oil
  • 1 to 2 cloves garlic minced
  • 1 tablespoon chopped Italian parsley fresh or frozen
  • 2 tablespoons dry white wine or use reserved pasta water as a substitute
  • 1 teaspoon sea salt
  • Optional: freshly ground black pepper a squeeze of fresh lemon juice

Method
 

  1. Cook the Pasta:Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve a bit of the pasta water before draining.
  2. Prepare the Lobster Sauce:In a large skillet or cast iron pan, melt the butter with olive oil over medium heat.Add the minced garlic and sauté briefly until fragrant.Stir in the chopped parsley and cook for about one minute.
  3. Add the Lobster:Raise the heat to medium-high. Add the cooked lobster meat and stir gently to combine.Pour in the white wine (or a splash of pasta water) and let it warm through for about one minute.Turn off the heat.
  4. Toss with Pasta:Add the drained pasta to the skillet with the lobster mixture. Toss gently to coat, adding a bit of reserved pasta water if the sauce seems too thick.
  5. Final Touches and Serve:Reheat briefly over low heat if needed—do not overcook.Finish with a sprinkle of black pepper, more parsley, and a squeeze of lemon juice if desired.Serve immediately.

Notes

  • For the best flavor, use high-quality pasta and fresh lobster if available.
  • If you prefer a more saucy finish, double the butter and olive oil or reserve extra pasta water.
  • This dish pairs beautifully with a crisp white wine like Pinot Grigio or Chardonnay.
  • Don’t skip the lemon juice—it adds brightness that complements the richness of the lobster.