Lobster And Shrimp Linguine Recipe

Prepare seafood

If using live lobster, cook (steamed or boiled) 1 to 1¼ lb lobster for 8–10 minutes, cool slightly, remove meat from tail and claws, and chop into bite-sized pieces to yield ~12 oz. If using pre-cooked lobster tail, thaw and chop. Pat shrimp dry with paper towel and season with 1 tsp salt and 1/2 tsp black pepper.

In a large skillet over medium-high heat, add 1 tbsp olive oil and 2 tbsp butter. When butter foams, add shrimp in a single layer and sear 1–1½ minutes per side until just opaque. Transfer shrimp to a plate. Add lobster meat to the same skillet and warm 1–2 minutes without overcooking. Add 1 tbsp lemon juice, toss briefly, then remove lobster to the plate with shrimp and keep warm.

Bring a large pot of water to a rolling boil and add 2 tbsp salt. Add 12 oz linguine and cook according to package until al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain linguine and set aside briefly.

Roast tomatoes

Preheat oven to 300°F (150°C). On a baking sheet, toss 1.5 lb halved roma tomatoes with 2 tbsp extra-virgin olive oil, 3 sliced garlic cloves, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Roast cut-side up for 1½–2 hours until deeply concentrated and slightly caramelized. Remove from oven, let cool slightly, then pulse in a blender or crush with a fork. Stir in 1/2 cup torn fresh basil. If sauce is too thick, stir in up to 1/4–1/2 cup reserved pasta water to loosen.

Return skillet used for seafood to medium heat, add 1 tsp extra-virgin olive oil, add roasted tomato sauce and heat through 1–2 minutes. Add drained linguine and toss to coat, adding reserved pasta water a tablespoon at a time to reach a silky coating. Add warmed lobster and shrimp, toss gently to combine and warm through (1–2 minutes). Finish with 1 tsp olive oil, adjust seasoning to taste and garnish with fresh basil leaves and grated Parmesan if desired.

Make sauce

In the same skillet over medium heat, melt 2 tbsp butter with 1 tsp olive oil. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Pour in 1/2 cup dry white wine, scrape brown bits, and simmer until reduced by half (2–3 minutes). Add 1 cup heavy cream and bring to a gentle simmer, stirring. Reduce heat to low and stir in 1/2 cup grated Parmesan until melted and the sauce thickens slightly (2–3 minutes). Add lemon zest, 2 tbsp chopped parsley, 3/4 tsp salt and 1/2 tsp black pepper. If sauce is too thick, thin with 1–2 tbsp reserved pasta water.

Add drained linguine directly to the skillet and toss to coat, adding reserved pasta water as needed to create a glossy emulsion. Fold in warmed lobster and shrimp and toss gently until everything is heated through (1–2 minutes). Taste and adjust seasoning. Serve immediately with extra Parmesan and basil garnish.

Make rosé sauce

In a skillet over medium heat, warm 1 tbsp olive oil. Add 1 tbsp finely chopped shallot and cook 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Stir in 1 cup crushed tomatoes and 1/4 cup dry white wine. Simmer 6–8 minutes to meld flavors. Lower heat and stir in 1/2 cup heavy cream; simmer 1–2 minutes until the sauce becomes a pale pink (rosé). Add 1/2 tsp salt, 1/4 tsp black pepper and 2 tbsp chopped fresh basil. If too thick, loosen with 1–4 tbsp reserved pasta water.

Add drained linguine to the rosé sauce and toss to coat, using reserved pasta water to reach desired consistency. Gently fold in warmed lobster and shrimp and heat through for 1–2 minutes. Finish with a drizzle of extra-virgin olive oil, basil leaves and optional grated Parmesan.

Plate the linguine with lobster and shrimp immediately, dividing among 4 plates. Spoon extra sauce over the top. Garnish each portion with fresh basil leaves, 1/2 tbsp grated Parmesan (optional) and a lemon wedge. Serve hot.