Linguine with Lobster Cream Sauce

Name: Linguine with Lobster Cream Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz linguine; 2 lobster tails, cooked and diced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 cup white wine; 1 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Zest of 1 lemon; Chopped parsley for garnish

Highlighted under: International Dish Inspirations

I absolutely love making Linguine with Lobster Cream Sauce for special occasions or a cozy night in. The combination of tender pasta and rich, velvety lobster sauce evokes a sense of indulgence that is hard to resist. I enjoy this dish not only for its exquisite flavor but also for the way it allows me to showcase fresh, high-quality seafood. Every bite feels like a little celebration, and as I prepare it, I can’t help but feel festive. Join me in creating a truly memorable culinary experience!

Created by

Tina

Last updated on 2026-01-22T15:34:29.255Z

When I first made Linguine with Lobster Cream Sauce, I was on a quest for a dish that reflected my love for both pasta and seafood. Using fresh lobster for the sauce added an unmatched depth of flavor, and I discovered that a splash of white wine brightens the creamy base perfectly. My kitchen smelled heavenly, and I felt like I had transported myself to a seaside restaurant with every stir.

This dish holds a special place in my heart because it reminds me of family gatherings where we would indulge together. I learned that balancing the richness of the cream with a hint of citrus zest can lift the dish to another level of delight. It’s a wonderful way to elevate a simple weeknight dinner to something truly impressive!

Why You Will Love This Recipe
Decadent, creamy sauce that envelops each strand of pasta
Fresh lobster brings a luxurious touch to your dining experience
Perfect for impressing guests or a romantic dinner at home

Perfecting the Pasta

The linguine you choose can significantly affect the overall texture of the dish. Opt for high-quality, durum wheat pasta for a firm and chewy bite. When cooking, ensure the water is at a rolling boil before adding salt to enhance the pasta's flavor. I recommend cooking the linguine just until al dente, as it will continue to cook slightly once added to the sauce, absorbing flavors without becoming mushy.

Once cooked, draining the pasta is crucial, but do not rinse it. Rinsing removes the starch that helps the sauce adhere beautifully. Instead, reserve a bit of the pasta water—this starchy liquid will be a lifesaver when adjusting the sauce's consistency, making it easier to achieve that perfectly creamy coating.

Crafting the Lobster Sauce

The secret to a luxurious lobster cream sauce lies in the balance of flavors. When sautéing garlic, aim for a light golden color to unlock its aromatic potential without burning it; overcooked garlic can impart bitterness. Adding the white wine helps deglaze the pan, lifting any flavorful bits leftover from cooking, which will deepen the sauce's richness.

Incorporating the heavy cream is key to achieving the velvety texture. Heat it gently to avoid curdling; if it bubbles too vigorously, reduce the heat immediately. As you mix in the Parmesan cheese, watch for a smooth, glossy sheen that indicates it's well integrated. This is when you'll want to taste the sauce—season it with salt and pepper carefully to enhance the delicate sweetness of the lobster.

Ingredients for Linguine with Lobster Cream Sauce

Ingredients

12 oz linguine
2 lobster tails, cooked and diced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Zest of 1 lemon
Chopped parsley for garnish

Make sure to use fresh ingredients for the best flavor!

Cooking Instructions

Cook the linguine

In a large pot of boiling salted water, cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Prepare the sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and let it simmer for 2–3 minutes, allowing it to reduce slightly.

Combine lobster and cream

Lower the heat and stir in the heavy cream. Add the cooked lobster, lemon zest, and Parmesan cheese, mixing well. Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

Toss linguine

Add the cooked linguine to the sauce, tossing to coat the pasta evenly. Be gentle to avoid breaking the lobster pieces.

Serve

Portion into bowls, garnish with chopped parsley, and serve immediately while hot.

Enjoy your delicious creation!

Pro Tips

For an extra touch, consider adding a pinch of red pepper flakes for heat or a splash of brandy for depth of flavor.

Tips for Working with Lobster

Using fresh lobster tails elevates this dish, but if fresh isn't available, frozen tails are a convenient substitute. Thaw them overnight in the refrigerator for the best texture. When cooking lobster tails, aim for a bright red color and firm meat, which typically takes about 8–10 minutes in boiling water. Remember to let them cool slightly before dicing for safer handling.

If you want to add even more flavor, consider infusing your olive oil with herbs like thyme or tarragon before starting the sauce. A few sprigs infused while heating can profoundly elevate the aroma without overpowering the lobster's sweetness.

Serving and Storing Suggestions

To serve this dish impressively, consider plating each portion in shallow bowls and topping with a sprinkle of fresh parsley for a burst of color and freshness. For an added touch, a light drizzle of lemon juice can brighten the rich flavors of the dish.

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. When reheating, do so gently over low heat, adding a splash of reserved pasta water or cream to keep the sauce from becoming too thick or separating.

Questions About Recipes

→ Can I use frozen lobster?

Yes, you can use frozen lobster. Just make sure it's fully thawed and drained before adding it to the sauce.

→ Can I substitute the heavy cream?

You can use half-and-half or a lactose-free alternative, but the sauce may not be as rich and creamy.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.

→ What wine pairs well with this dish?

A chilled glass of Chardonnay or Sauvignon Blanc pairs beautifully with the richness of the lobster and cream.