3.933335
15 ratings

Lobster Linguine With White Wine Sauce

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. 

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.

Nutritional Facts
Servings2
Calories Per Serving1010
Total Fat47g72%
Sugar9gN/A
Saturated24g100%
Cholesterol452mg100%
Protein56g100%
Carbs59g20%
Vitamin A302µg34%
Vitamin B124µg60%
Vitamin B60.7mg35.4%
Vitamin C25mg42%
Vitamin D0.6µg0.2%
Vitamin E5mg24%
Vitamin K13µg16%
Calcium327mg33%
Fiber5g21%
Folate (food)66µgN/A
Folate equivalent (total)66µg16%
Iron4mg20%
Magnesium178mg45%
Monounsaturated16gN/A
Niacin (B3)6mg29%
Phosphorus646mg92%
Polyunsaturated3gN/A
Potassium1109mg32%
Riboflavin (B2)0.1mg8.8%
Sodium1554mg65%
Thiamin (B1)0.2mg11.1%
Trans1gN/A
Zinc11mg76%