Lobster Linguine with White Wine Sauce Recipe


Cal/Serving: 1,051
Daily Value: 53%
Servings: 2

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Vitamin A1283IU26%
Vitamin C27mg44%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg8%
Niacin (B3)6mg29%
Vitamin B61mg35%
Folic Acid (B9)67µg17%
Vitamin B124µg60%
Vitamin D1µg0%
Vitamin E6mg28%
Vitamin K15µg19%
Fatty acids, total monounsaturated20g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Lobster Linguine with White Wine Sauce
Nicole Campoy-Leffler

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. 



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


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.

Recipe Details

Servings: 2
Total time: 35 minutes

Notes and Substitutions:

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...) 

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a cup of linguini? how do you measure that? and - how much is "2 thyme"? 1/2 (CUP?) dry white wine? PLEASE PROOFREAD


The ingredients in this recipe are horribly written. Can someone please revise?!


The ingredients in this recipe are horribly written. Can someone please revise?!


Really.....1 1/4 lbs lobster to only 1/4 lb. dry linguine? Is this right?

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