Lobster Linguine With White Wine Sauce

Lobster Linguine With White Wine Sauce
4.1 from 18 ratings
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. 
Lobster Linguine with White Wine Sauce
  • 6 tablespoon 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 pound cooked lobster, meat removed from the shell
  • parmesan cheese for garnish
  1. 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.
  2. 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.