Lobster Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the linguine and cook according to package instructions until just al dente (usually 8–10 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and toss with 1 teaspoon olive oil to prevent sticking. Keep warm.

Prepare lobster (if using live)

If using live lobster: bring a large pot of salted water to a boil. Add lobster and cook 8–10 minutes for 1-lb lobster until shell is bright red. Remove and cool slightly. Crack open tail and claws, remove meat and cut into 1–1.5 inch pieces. If using pre-cooked lobster meat, pat dry and cut to size. If you prefer to gently re-poach raw tail meat, melt 2 tbsp butter in a skillet over medium-low and briefly poach lobster pieces 1–2 minutes until just opaque; remove and set aside.

Season extracted lobster meat lightly with 1/2 tsp salt and a pinch of black pepper. Keep warm.

In a wide sauté pan or skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium heat until butter is melted and foamy.

Add the minced shallot and cook, stirring, 2–3 minutes until softened and translucent but not browned.

Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw edge.

Pour in 1 cup dry white wine to deglaze the pan. Increase heat to medium-high and simmer until reduced by about half, about 3–5 minutes.

Add 1 cup shellfish or chicken stock and simmer 3–4 minutes to meld flavors and reduce slightly.

Reduce heat to low and stir in 1 cup heavy cream. Simmer gently 3–5 minutes until sauce thickens slightly. Taste and adjust seasoning with 1 tsp salt and 1 tsp freshly ground black pepper.

Add lemon zest and 1 tablespoon fresh lemon juice. Stir in 2 tbsp chopped parsley.

If sauce seems too thick, add 1/4–1/2 cup reserved pasta cooking water to reach desired consistency; sauce should lightly coat the pasta.

Add the lobster meat to the pan and warm gently for 1–2 minutes—just long enough to heat through without overcooking.

Add the drained pasta to the sauce and lobster in the pan. Toss gently with tongs to coat evenly, adding reserved pasta water by the tablespoon if needed to loosen and help sauce cling (use up to remaining reserved water).

Stir in 1 cup grated Parmigiano-Reggiano, if using, until incorporated and silky. Check seasoning and add more salt or lemon juice if desired.

Plate portions, garnish with remaining chopped parsley and lemon wedges. Serve immediately with extra grated cheese at the table.