Lobster Linguine with White Wine Sauce

Lobster Linguine with White Wine Sauce
Contributor
Lobster Linguine with White Wine Sauce

Nicole Campoy-Leffler

Lobster Linguine with White Wine Sauce

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. 

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...) 

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.

Nutrition

Calories per serving:

793 kcal

Daily value:

40%

Servings:

2
  • Carbohydrate, by difference 34 g
  • Protein 77 g
  • Total lipid (fat) 39 g
  • Vitamin A, IU 434 IU
  • Vitamin A, RAE 60 µg
  • Vitamin B-12 5 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 45 IU
  • Vitamin K (phylloquinone) 6 µg
  • Alanine 4 g
  • Arginine 4 g
  • Ash 5 g
  • Aspartic acid 6 g
  • Betaine 32 mg
  • Calcium, Ca 114 mg
  • Cholesterol 314 mg
  • Choline, total 276 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 15 g
  • Fatty acids, total polyunsaturated 11 g
  • Fatty acids, total saturated 11 g
  • Fatty acids, total trans 2 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 138 µg
  • Folate, food 30 µg
  • Folate, total 94 µg
  • Folic acid 63 µg
  • Glutamic acid 11 g
  • Glycine 4 g
  • Histidine 2 g
  • Iron, Fe 4 mg
  • Isoleucine 2 g
  • Lactose 3 g
  • Leucine 5 g
  • Lysine 6 g
  • Magnesium, Mg 90 mg
  • Maltose 1 g
  • Methionine 2 g
  • Niacin 21 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 3 g
  • Phosphorus, P 719 mg
  • Potassium, K 822 mg
  • Proline 5 g
  • Retinol 45 µg
  • Riboflavin 1 mg
  • Selenium, Se 97 µg
  • Serine 3 g
  • Sodium, Na 923 mg
  • Starch 18 g
  • Sugars, total 4 g
  • Threonine 3 g
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 3 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 273 g
  • Zinc, Zn 9 mg
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