Maine Lobster Linguine Recipe

Cook and remove lobster meat

Bring a large pot of salted water to a rolling boil. Add the lobsters, cover, and cook 8–10 minutes for 1.25–1.5 lb lobsters until bright red. Using tongs, transfer lobsters to an ice bath to stop cooking. Reserve 1 cup of the lobster cooking liquid (or use a prepared seafood stock) and set aside. When cool enough to handle, split each lobster lengthwise with a sharp knife, remove the meat from tails and claws in large chunks, and chop into bite-sized pieces. Reserve shells.

Make lobster fumet (optional, recommended)

In a medium saucepan, melt 2 tbs butter over medium heat. Add lobster shells and sauté 2–3 minutes until fragrant. Add 1/2 cup white wine and reduce by half, then add 2 cups water and simmer 10 minutes. Strain and combine with reserved cooking liquid to make about 1 cup of lobster-infused liquid; keep warm.

Bring a large pot of water to a boil and add 1 tbs salt. Cook 1 lb linguine according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside. Keep pasta warm.

Heat 2 tbs extra-virgin olive oil in a large wide sauté pan over medium heat. Add the minced shallots and sauté 2–3 minutes until translucent but not browned.

Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 2 tbs tomato paste and cook 1 minute to caramelize and deepen flavor.

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes.

Add the 14 oz crushed tomatoes, 1 cup reserved lobster cooking liquid (or seafood stock/fumet), 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Bring to a gentle simmer and cook 6–8 minutes, letting the sauce thicken slightly.

Lower the heat and stir in 3 tbs heavy cream and 2 tbs fresh lemon juice. Simmer 1–2 minutes to incorporate; taste and adjust seasoning with additional salt, pepper, or lemon as needed.

Add the chopped lobster meat to the sauce and warm gently for 1–2 minutes until heated through. Do not overcook the lobster to avoid toughness.

Add the cooked linguine to the sauce along with up to 1/2 cup reserved pasta water as needed to loosen and create a silky emulsion. Toss gently with tongs so the pasta is evenly coated.

Stir in 3 tbs grated Parmesan, 1 tsp lemon zest, 1 tsp extra-virgin olive oil, and 2 tbs chopped parsley. Toss once more to combine and finish the sauce. Taste and adjust seasoning.

Divide the lobster linguine among 4 warmed plates. Spoon any remaining sauce and lobster bits over the pasta. Garnish with additional parsley and a light sprinkle of grated Parmesan. Serve immediately with lemon wedges on the side.