Lobster Linguine with White Wine Sauce

Lobster Linguine with White Wine Sauce
Nicole Campoy-Leffler

Ingredients

  • 6 Tablespoons  butter, room temperature and cut into small pads
  •   Olive oil
  • shallots, chopped
  •   Juice of 1 lemon
  • 1/2  dry white wine
  • thyme
  •   Salt, to taste
  •   Pepper, to taste
  • 1 Cup  dry linguine
  • 1 1/4 Pound  cooked lobster, meat removed from the shell
  •   Parmesan cheese for garnish

Cooking with lobster garners tons of bragging rights and maybe even a few Facebook status updates. It’s not just that they are a hot commodity or that any dish is made better by them, it’s that you so rarely hear of home cooks getting to play around with those delicious-when-dunked-in-butter creatures.

So when it came time to drum up a lobster recipe, I didn’t waver at all. Fresh lobster goes perfectly with a steaming plate of buttery, white wine-y, herby linguine. I was pretty excited to make this at home as it’s something I’d savor in a restaurant. It’s not a particularly difficult recipe, you just have to pay close attention to the timing of everything. 

Click here for more lobster recipes. 

Directions

Put an ounce of butter into a medium-sized sauté pan with a drizzle of olive oil over medium heat. Add the shallots and cook until translucent, about 3-4 minutes. Then, add the lemon juice and white wine, stirring everything together. Add the thyme, salt, and pepper and stir slowly again. Then, add the rest of the butter slowly, letting each piece melt into the sauce completely. Turn the heat down slightly and let the sauce reduce.

Meanwhile, bring a pot of salted water to a boil. Cook the linguine for 7–11 minutes, until al dente. Strain the linguine and add immediately to the white wine sauce, followed quickly by the cooked lobster meat. Stir everything together, making sure it’s all coated and incorporated. Plate immediately and garnish with Parmesan cheese.

Notes

Be sure to taste the sauce before taking it off the heat, so that it's reduced enough to your taste.

My favorite lobster linguine came from an Italian restaurant in Santa Barbara. When I asked the chef what his secret ingredient was, he said a touch of cognac and some heavy cream in his white wine sauce. Oh, and extra butter. I don’t have his amounts, though, so experiment at your own risk. (I also didn’t have any extra cognac laying around...) 

Nutrition

Calories per serving:

1,051 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free

Daily value:

53%

Servings:

2
  • Fat 51g 79%
  • Carbs 59g 20%
  • Saturated 24g 122%
  • Fiber 5g 21%
  • Trans 1g
  • Sugars 9g
  • Monounsaturated 20g
  • Polyunsaturated 4g
  • Protein 56g 113%
  • Cholesterol 452mg 151%
  • Sodium 1,225mg 51%
  • Calcium 329mg 33%
  • Magnesium 179mg 45%
  • Potassium 1,112mg 32%
  • Iron 4mg 21%
  • Zinc 11mg 76%
  • Phosphorus 647mg 92%
  • Vitamin A 304µg 34%
  • Vitamin C 27mg 44%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 6mg 29%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 67µg 17%
  • Vitamin B12 4µg 60%
  • Vitamin D 1µg 0%
  • Vitamin E 6mg 28%
  • Vitamin K 15µg 19%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...