Lobster Pasta Recipe

Cook Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add the linguine and cook until very al dente (about 2 minutes less than package directions). Reserve 1 cup of the pasta cooking water, then drain pasta and set aside.

Prepare Lobster (if using live)

Bring a large pot of water to a boil. Add a generous pinch of salt. Plunge the live lobster into boiling water and cook for 6–8 minutes until shells turn bright red (for 1 to 1 1/4 lb lobster). Remove and cool slightly. Reserve 1 cup of the cooking liquid by pouring some of the pot water into a bowl and letting sediment settle; use the clearer top cup as 'lobster cooking liquid'. When cool, crack the shells and extract meat from tail and claws; cut into 1–1.5 inch chunks. If using pre-cooked lobster meat, skip boiling and simply cut into chunks and reserve any packed juices.

Alternative (pre-cooked lobster)

If using pre-cooked lobster meat, proceed with sauce and gently warm the meat in the sauce at the end—do not boil again.

In a large sauté pan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. Add the minced shallot and cook until translucent, about 2–3 minutes.

Add the minced fresh garlic and red chili flakes and cook 30–45 seconds until fragrant, being careful not to brown the garlic.

Add the white wine and increase heat to medium-high. Deglaze the pan, scraping any browned bits, and reduce the wine by about half (2–3 minutes).

Stir in the reserved lobster cooking liquid (or seafood stock) and bring to a gentle simmer for 2 minutes to concentrate flavor.

Reduce heat to medium-low and add the roasted garlic mashed into a paste, the remaining 1 tablespoon olive oil, and 2 tablespoons butter. Stir until melted.

Whisk in the heavy cream and simmer gently until the sauce thickens slightly, 3–4 minutes. Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; adjust as needed.

Add the cooked linguine to the sauce along with 1/2 cup reserved pasta water. Toss vigorously to coat; cook together 1–2 minutes so pasta finishes cooking and absorbs sauce. Add more pasta water a tablespoon at a time if sauce seems too thick.

Gently fold in the lobster meat and warm through for 1–2 minutes—avoid prolonged stirring to keep chunks intact. Add lemon zest and lemon juice; toss to combine.

Finish by adding the chopped parsley and grated Parmigiano-Reggiano. Adjust seasoning with additional salt and pepper to taste. If using, sprinkle fennel pollen lightly over the plated pasta.

Divide among 4 warmed plates and drizzle with a small amount of extra-virgin olive oil if desired. Serve immediately.