Lobster Linguine With White Wine Sauce

Contributor
Everyone will love this decadent pasta
Lobster Linguine with White Wine Sauce
LauriPatterson/ iStock

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. 

Ready in
35 m
2
Servings
1010
Calories Per Serving
Deliver Ingredients

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...) 

Ingredients

  • 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 Pound cooked lobster, meat removed from the shell
  • Parmesan cheese for garnish

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.

Lobster Linguine Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Linguine Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Lobster Linguine Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish

Nutritional Facts

Total Fat
47g
72%
Sugar
9g
N/A
Saturated Fat
24g
100%
Cholesterol
452mg
100%
Protein
56g
100%
Carbs
59g
20%
Vitamin A
302µg
34%
Vitamin B12
4µg
60%
Vitamin B6
0.7mg
35.4%
Vitamin C
25mg
42%
Vitamin D
0.6µg
0.2%
Vitamin E
5mg
24%
Vitamin K
13µg
16%
Calcium
327mg
33%
Fiber
5g
21%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
4mg
20%
Magnesium
178mg
45%
Monounsaturated
16g
N/A
Niacin (B3)
6mg
29%
Phosphorus
646mg
92%
Polyunsaturated
3g
N/A
Potassium
1109mg
32%
Riboflavin (B2)
0.1mg
8.8%
Sodium
1554mg
65%
Thiamin (B1)
0.2mg
11.1%
Trans
1g
N/A
Zinc
11mg
76%

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