Zody's Lobsterpest Recipe

1. Cook pasta

Bring a large pot of salted water to a rapid boil. Add the linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

2. Prepare cooked lobster (if starting from live lobster)

If you have live lobsters: bring a large pot of water to a rolling boil with 2 tbsp salt, add lobsters (1–1.25 lb each) and cook 8–10 minutes until shells are bright red. Remove and cool enough to handle, crack shells and remove meat. If using pre-cooked lobster meat, simply ensure it is chopped into large bite-size chunks and set aside.

3. If you reserved shells for extra flavor: place shells in a small saucepan, cover with 2 cups water, simmer 15–20 minutes to extract flavor, then strain and reserve up to 1 cup lobster stock to use in the sauce in place of some pasta water or wine.

4. Make pesto

In a food processor, combine basil, parsley, toasted pine nuts, Parmesan, and garlic. Pulse until coarsely chopped. With the motor running, slowly drizzle in the olive oil until the mixture is smooth but still has texture. Add lemon juice, 1 tsp salt and 1/2 tsp pepper, pulse once to combine. Taste and adjust seasoning. If the pesto is too thick, loosen with 1–2 tablespoons of reserved pasta water or olive oil.

5. Build the sauce

In a large sauté pan over medium heat, melt 2 tbsp butter. Add the white wine and simmer 1–2 minutes to reduce slightly. Stir in the pesto (about 1 to 1 1/4 cups, depending on how herby you want it) and 1/2 cup reserved pasta water or lobster stock. If you prefer a creamier sauce, stir in 1/4 cup heavy cream. Heat gently until sauce is glossy and warmed through, about 1–2 minutes. Adjust seasoning with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.

6. Combine pasta and lobster

Add the drained pasta to the pan with the pesto-lobster sauce and toss to coat, adding more reserved pasta water a tablespoon at a time if needed to reach a silky consistency. Gently fold in the lobster meat and warm through for 1–2 minutes — avoid overcooking the lobster so it stays tender.

7. Finish and serve

Turn off the heat, stir in lemon zest and 2–3 tablespoons of chopped basil. Divide pasta among 4 warmed plates, sprinkle with additional grated Parmesan and sliced basil. Serve immediately with extra cracked pepper or a lemon wedge on the side.