Hello, wonderful readers! Al here, back with another tantalizing recipe to elevate your home-cooking game. Today, I’m bringing a touch of luxury to your kitchen with a dish that’s perfect for a special occasion, an indulgent date night, or simply when you want to treat yourself to something extraordinary: **Luxurious Lobster Linguine with a Creamy Lemon Parmesan Sauce**.
I’ll be honest, lobster can feel like a bit of a faff, but trust me, it’s easier than you think and well worth the effort. Plus, making this at home is a fraction of the cost of ordering it at a fancy restaurant, and who doesn’t love impressive dining without the hefty bill?
### Why Lobster Linguine?
Lobster meat is sweet, succulent, and pairs beautifully with the creamy, tangy lemon sauce. The addition of Parmesan gives it a lovely, cheesy depth, while fresh parsley adds a pop of color and freshness. This dish is a true celebration of flavors and textures, perfect for any seafood lover.
### Ingredients You’ll Need
Here’s a comprehensive list of what you’ll need:
– 200g linguine pasta
– 2 lobster tails (about 300g total)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 shallot, finely chopped
– 200ml heavy cream
– 50g grated Parmesan cheese
– Juice and zest of 1 lemon
– 1/4 teaspoon crushed red pepper flakes (optional)
– Salt and black pepper to taste
– 2 tablespoons chopped fresh parsley
– 1 tablespoon butter
– Lemon wedges, for garnish
### Let’s Get Cooking!
#### 1. Prepare the Lobster Tails
First up, let’s get those lobster tails ready. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 7-8 minutes, until the shells are bright red and the meat is opaque. Carefully remove the lobster tails and let them cool slightly before extracting the meat from the shells. Chop the lobster meat into bite-sized pieces and set aside.
#### 2. Cook the Linguine
In the same pot, cook the linguine according to the package instructions until al dente, usually 8-10 minutes. Be sure to reserve 1 cup of pasta water before draining the linguine. This starchy water is liquid gold and will help bind your sauce later on.
#### 3. Make the Creamy Lemon Parmesan Sauce
Now, onto the star of the dish – the sauce! In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until fragrant and translucent, about 2-3 minutes. Pour in the heavy cream, then add the grated Parmesan cheese, lemon juice, and lemon zest. Stir to combine.
Season with salt, black pepper, and crushed red pepper flakes if you like a bit of heat. Reduce the heat to low and let the sauce simmer for 3-4 minutes, until it begins to thicken.
#### 4. Combine and Serve
Add the chopped lobster meat to the sauce and stir to coat evenly. Then, add the cooked linguine to the skillet and toss gently, adding reserved pasta water as needed to achieve the desired consistency. Stir in the butter and chopped parsley, allowing the butter to melt and incorporate into the sauce.
Serve your luxurious lobster linguine immediately, garnished with lemon wedges and a sprinkling of fresh parsley for that extra touch of finesse.
### Final Thoughts
I absolutely love how this dish brings together simple ingredients to create something truly spectacular. It’s rich, flavorful, and has that wow factor that’s sure to impress family and friends alike. Plus, there’s something incredibly satisfying about preparing and enjoying lobster in the comfort of your own home.
Give this recipe a go, and let me know how it turns out! I’d love to hear your thoughts and see your creations – be sure to tag me on social media and use the hashtag #AlsCookingBlog.
Until next time, happy cooking!
Cheers,
Al
Ingredients
– 200g linguine pasta
– 2 lobster tails (about 300g total)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 shallot, finely chopped
– 200ml heavy cream
– 50g grated Parmesan cheese
– Juice and zest of 1 lemon
– 1/4 teaspoon crushed red pepper flakes (optional)
– Salt and black pepper to taste
– 2 tablespoons chopped fresh parsley
– 1 tablespoon butter
– Lemon wedges, for garnish
Method
1. **Prepare the Lobster Tails:**
– Bring a large pot of salted water to a boil.
– Add the lobster tails and cook for 7-8 minutes, until the shells are bright red and the meat is opaque.
– Remove the lobster tails and let them cool slightly before removing the meat from the shells. Chop the lobster meat into bite-sized pieces and set aside.
2. **Cook the Linguine:**
– In the same pot of boiling water, cook the linguine according to the package instructions until al dente, usually 8-10 minutes.
– Reserve 1 cup of pasta water, then drain the linguine and set aside.
3. **Make the Sauce:**
– In a large skillet, heat the olive oil over medium heat.
– Add the minced garlic and chopped shallot, and sauté until fragrant and translucent, about 2-3 minutes.
– Pour in the heavy cream, then add the grated Parmesan cheese, lemon juice, and lemon zest. Stir to combine.
– Season with salt, black pepper, and crushed red pepper flakes, if using.
– Reduce the heat to low and let the sauce simmer for 3-4 minutes, until it begins to thicken.
4. **Combine and Serve:**
– Add the chopped lobster meat to the sauce and stir to coat evenly.
– Add the cooked linguine to the skillet and toss gently, adding reserved pasta water as needed to achieve the desired consistency.
– Stir in the butter and chopped parsley, allowing the butter to melt and incorporate into the sauce.
– Serve the lobster linguine immediately, garnished with lemon wedges and additional parsley if desired.
