- 2 lobster tails, steamed or boiled, meat removed and chopped
- 1 tbsp olive oil (for cooking lobster)
- 1 tbsp butter (optional, for extra richness)
- 1/2 tsp paprika (optional, for extra flavor)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving 1/2 cup of pasta water, and set it aside.
- Prepare the Lobster: While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the lobster meat, and cook for 2-3 minutes, or until the lobster is warmed through and slightly caramelized. If you’d like extra richness, add 1 tablespoon of butter and 1/2 teaspoon of paprika to the pan for a bit more flavor. Remove the lobster from the skillet and set it aside.
- Make the Garlic Parmesan Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant and golden brown. Be careful not to burn the garlic. Pour in the heavy cream, and bring it to a gentle simmer. Stir frequently, allowing the sauce to thicken slightly, about 3-4 minutes. Once the sauce is thickened, stir in the Parmesan and mozzarella cheeses, allowing them to melt into the sauce. Season with salt, black pepper, and red pepper flakes (if using). If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Combine the Pasta and Lobster: Add the cooked linguine to the skillet with the garlic Parmesan sauce. Toss the pasta in the sauce, ensuring it’s evenly coated. Add the cooked lobster meat and gently stir to incorporate it into the dish.
- Serve: Transfer the creamy lobster linguine to serving plates. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while the pasta is warm and creamy, and enjoy this indulgent, seafood-packed pasta dish!
Notes
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