Lobster Linguine with White Wine Sauce

Lobster Linguine with White Wine Sauce
Nicole Campoy-Leffler


  • 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. 


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.


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...) 


Calories per serving:

1,051 calories

Dietary restrictions:

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

Daily value:



  • Fat 102g 158%
  • Carbs 118g 39%
  • Saturated 49g 245%
  • Fiber 11g 43%
  • Trans 3g
  • Sugars 17g
  • Monounsaturated 39g
  • Polyunsaturated 8g
  • Protein 113g 225%
  • Cholesterol 903mg 301%
  • Sodium 2,451mg 102%
  • Calcium 658mg 66%
  • Magnesium 358mg 90%
  • Potassium 2,225mg 64%
  • Iron 7mg 42%
  • Zinc 23mg 151%
  • Phosphorus 1,294mg 185%
  • Vitamin A 609µg 68%
  • Vitamin C 53mg 89%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 12mg 59%
  • Vitamin B6 1mg 71%
  • Folic Acid (B9) 133µg 33%
  • Vitamin B12 7µg 121%
  • Vitamin D 1µg 0%
  • Vitamin E 11mg 55%
  • Vitamin K 30µg 37%
See detailed nutritional info Have a question about nutritional data? Let us know.
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