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Lobster Linguine With White Wine Sauce

Lobster Linguine With White Wine Sauce

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Everyone will love this decadent pasta

LauriPatterson/ iStock

Lobster Linguine with White Wine Sauce

Cooking with lobster garners tons of bragging rights and maybe even a few Facebook status updates. It’s not just that they are a hot commodity or that any dish is made better by them, it’s that you so rarely hear of home cooks getting to play around with those delicious-when-dunked-in-butter creatures.

So when it came time to drum up a lobster recipe, I didn’t waver at all. I was pretty excited to make this at home as it’s something I’d savor in a restaurant. It’s not a particularly difficult recipe, you just have to pay close attention to the timing of everything.

Click here for more lobster recipes.


Be sure to taste the sauce before taking it off the heat, so that it's reduced enough to your taste.

My favorite lobster linguine came from an Italian restaurant in Santa Barbara. When I asked the chef what his secret ingredient was, he said a touch of cognac and some heavy cream in his white wine sauce. Oh, and extra butter. I don’t have his amounts, though, so experiment at your own risk. (I also didn’t have any extra cognac laying around...)


  • 6 Tablespoons butter, room temperature and cut into small pads
  • Olive oil
  • 2 shallots, chopped
  • Juice of 1 lemon
  • 1/2 dry white wine
  • 2 thyme
  • Salt, to taste
  • Pepper, to taste
  • 1 Cup dry linguine
  • 1 1/4 Pound cooked lobster, meat removed from the shell
  • Parmesan cheese for garnish


Calories Per Serving1010

Folate equivalent (total)66µg16%

Creamy Lemon Lobster Fettuccine

Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine & thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it’s rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!

90% of the recipes I’ve shared this year have been pasta, and I’m not mad about it. Like this braised pork ragu, this olive pasta, and this dill pesto pasta. And so many more. It’s the food that will always give me the most nostalgic, sentimental, and just plain happy feelings. All of which are desperately needed in 2020, you know? This particular lemon pasta, although rich, is SO summery, in my opinion. Perfect for date-night-in too! It seems fancy, but I promise you, it could not be simpler. I will show you!

It starts by poaching the lobster tails in white wine and thyme.

Instead of using water, I like to use the opportunity to infuse as much flavor as possible into our little lobster tails. Enter, white wine (preferably something a little richer, like a Chardonnay), and a handful of fresh thyme.

If you’re at all intimidated by cooking lobster, let me tell you right now, there’s absolutely no need to be! If you can boil water, you can cook some amazing lobster tails. I promise! The only piece of kitchen equipment you need, is a good pair of kitchen scissors/shears, to cut open the tails after they’re cooked to remove the meat!


Let me tell you about the sauce. It starts by sautéing shallots and garlic in a little olive oil, then some heavy cream, butter, lemon zest, parm, and our lobster get added to the party. Then, it gets finished with a little starchy pasta water to loosen it up, and a squeeze of lemon at the end for brightness.

It is perfectly creamy, and rich & light all at the same time.

All this pasta takes, is that simple little cream sauce, the wine-poached lobster tails, and your pasta of choice. Fettuccine, tagliatelle, or linguine are all my top choices for this lemon pasta!

Here’s exactly how you make it:

    • Start by poaching your lobster tails in a dry white wine and fresh thyme. I like to use a Chardonnay for this, or any white that’s on the richer side. Bring it to a simmer, add your lobster, and cover. It only takes 5 minutes! Rather than using water, the wine adds a lot of great flavor. If you don’t like cooking with alcohol, you can certainly use water though! After the tails are done, let them cool, and use kitchen shears to cut down the belly of the tail to remove the meat. Super easy!
    • Bring a pot of salted water to a boil for your pasta. Fettuccine, tagliatelle, and linguine are all favorites of mine for this creamy lemon pasta. Don’t forget to reserve your pasta water for the sauce!
    • Start your cream sauce. Sauté shallots and garlic in a little olive oil. Add your heavy cream and bring to a bubble. Next, add the butter, lemon zest, parm, and salt, and reduce the heat, just letting the butter and parmesan melt and the flavors come together. Once it’s heated through and everything is incorporated, finish it with a little starchy pasta water to loosen it up, as well as a squeeze of lemon. Finally, add the lobster. Then, season it with salt and some freshly cracked black pepper as needed! It’s important to keep the heat low, or else the cream can separate if it reaches too high of a temperature.
    • Finish it with the pasta. Add the pasta, and toss until the sauce coats the pasta to your liking. If the sauce seems like it needs loosening, add a splash more of pasta water.
    • Serve immediately. Creamy pastas are best served right away! Finally, I finish this one with a little fresh basil, lemon zest, cracked black pepper, and lemon wedges.

    It is DIVINE.
    I can’t really say much else about this other than it’s the perfect marriage of pasta, lemony cream sauce, wine-poached lobster, and fresh herbs. I mean, come on!

    Lobster Linguine with Lemon Garlic Sauce

    This Lobster Linguine and Lemon Garlic Sauce is surprisingly easy to make, and it’s packed with delicious flavor!

    What are some of your favorite hobbies? (Watching tv doesn’t count!) Everyone has a hobby, right? When I was a kid, it was collecting baseball cards. And then it was building model trains. (I really am a nerd.) A couple of months ago, I was chatting with one of my curling teammates, and it turns out he does a bunch of woodworking. I feel like I know the guys I curl with pretty well, but I was still surprised by this one.

    We were over at his house for his son’s birthday party, and he showed me his ‘workshop’ down in the basement. He’s built all sorts of cool things for his son, including a rocket ship rail for the side of his bed. I remember having a rail on my bed when I was a kid. It was an old metal contraption that stuck under the mattress and then had rails on each side. It essentially kept me from rolling out and bonking my head in the middle of the night. This rocket ship version was pretty awesome though. Same concept. Except the “rails” were just a piece of plywood cut and painted like a rocket ship. Talk about embracing a kid’s imagination right there! Heck, I kinda want rocket ship rails on my adult bed.

    At the end of curling season last year, this same buddy asked me to swing by his car before I left the club. He told me he had something for me. I was like, “Uh, ok?” Turns out he made Robbie this life-sized ruler. Laura and I had seen this mounted in his kitchen when we were visiting, and we both commented how cool it was. So he just went and made one for us! It’s essentially stained wood, but he used a woodburner to burn the numbers and lines onto the ruler. We’ve started marking Robbie’s height every 6 months, and the best part is we can take this ruler with us whenever we move. Woodworking has never been my forte, and I’m pretty much in awe of anyone who can create stuff like this!

    Food, however? That’s my thing! I love making anything and everything in the kitchen…hence the food blog! I’m always taking food to the curling club (like this Pull-Apart Monkey Bread), and Laura and I took dinner over to our woodworking friend when he and his wife had their second son a couple of months ago. What can I say? I show appreciation via food.

    Pasta has always been one of my favorite dishes, and I’m never one to turn away a good pasta + red sauce. But I also enjoy other sauces, too. Take this Lobster Linguine with Lemon Garlic Sauce for instance. The sauce itself is thin and just coats the pasta as opposed to getting poured on top. And the flavor comes both from the lemon and garlic as well as the lobster shells. Lobster tails have a surprisingly small amount of meat in them, but don’t let that dissuade you here. Cooking the tails in the broth (even for just a couple of minutes) imparts a ton of flavor into the sauce. Laura has always loved linguine, so this Lobster Linguine with Lemon Garlic Sauce was right up her alley. Me? I love all pasta, regardless of shape!

    Do you guys cook lobster at home very often? We don’t. For starters, it’s a bit on the pricey side. But our grocery store had frozen lobster tails on sale the other day, so I decided to go for it. And like I mentioned above, the seafood flavor really comes though in this dish…even if the actual meat doesn’t! The sauce for this Lobster Linguine is nice and simple. It’s essentially garlic, lemon zest and white wine. A classic combination with a ton of flavor! So if you stumble across lobster tails on sale, give ’em a shot! Or honestly, this pasta would taste delicious topped with a nice piece of salmon or some scallops. Enjoy!

    Cracked Pepper

    Time for a special dinner - Valentine's Day is coming up! I think nothing is more romantic or special than an elegant and intimate dinner for two that you took the time and effort to prepare yourself. And when I think about a special dinner, I usually think of lobster. That good news is that although lobster is expensive in a nice restaurant, it's affordable when you prepare it at home. You don't even need to buy really big lobster tails for this dish (although you certainly could if you wanted) because the lobster meat is combined with pasta and a delicious white wine-butter sauce. A small-ish lobster tail per person is plenty (that's what I used in the picture above) and is often on sale at your local store around New Year's Eve and Valentine's Day for a very reasonable price. I bought two 8-ounce tails for $8.99 each. Including the rest of the ingredients, a loaf of french bread, and a very nice bottle of wine, I spent about $50 for this meal. Think about what a bottle of wine and two lobster dinners would cost at a restaurant!

    I've always liked the idea of lobster with pasta and spent many years searching for a great recipe. I noticed that most lobster pasta recipes have either a heavy tomato sauce or a heavy cream sauce. Either way, they tend to smother the lobster. What's the point if you can't taste the lobster? Plus, I love the taste of lobster and butter, so I knew I found the perfect recipe when I found this one and switched out olive oil for butter instead. The sauce is light but very flavorful, and complements the lobster flavor rather than smothering it. The arugula adds a bit of color and flavor as well. The net result is truly a restaurant-quality dish. As if that wasn't enough, it's really easy to make and isn't as messy as most lobster recipes because you simply take the raw meat out of the shell and saute it in the sauce.

    Butter, wine, garlic, a little tomato puree, and lobster. yum yum
    It's also easier to eat lobster this way rather than trying to get it out of a shell after it's cooked. The Lawyer and I enjoy cooking together and we had fun preparing this meal, which is a great idea if you and your partner both like to cook. (Not so great if you don't.)

    Because the sauce isn't thick and heavy, it's important to add the cooked pasta to the sauce and toss it over the heat for a couple of minutes to allow the sauce to thoroughly coat the pasta and infuse it with flavor. The entire meal only takes about a half hour to prepare. Set a pretty table with some candles and flowers and you're all set!

    2 garlic cloves, minced
    3 tablespoons butter
    ½ cup white wine
    2 tablespoons tomato puree
    ½ teaspoon salt
    ¼ teaspoon pepper
    6 ounces uncooked spaghetti (slightly less than half of a 1 lb package)
    1 cup fresh arugula or baby spinach, coarsely chopped
    1 tablespoon grated lemon peel
    2 tablespoons fresh lemon juice

    6 ounces fettuccine pasta
    1 tablespoon olive oil
    4 ounces raw lobster meat
    1/4 cup finely diced red onion
    1/4 cup finely diced red and green bell pepper
    2 ounces white wine
    1 tablespoon minced garlic
    1 tablespoon julienne-cut fresh basil
    8 ounces heavy cream
    1/4 cup shredded Asiago or Parmesan cheese
    additional Asiago or Parmesan cheese for garnish
    minced fresh parsley or green onions for garnish

    Cook the fettuccine as directed on the package. Drain well and set aside.

    Heat the olive oil in a 10-inch skillet over medium heat. Add the lobster meat, red onion, and bell pepper and cook, stirring constantly, for 2-3 minutes. Remove from the skillet with a slotted spoon and set aside.

    Add the wine, garlic, basil, and cream to the skillet. Increase the temperature to medium-high heat and bring to a strong simmer. Let the mixture cook, stirring constantly, until the sauce begins to thicken.

    Stir the cheese and return the lobster and vegetables to the pan. Cook, stirring occasionally, for 2-3 minutes or until the cheese is melted and the lobster is heated through.

    Toss with the fettuccine. Serve immediately topped with additional shredded cheese and minced parsley or green onions, if desired.

    Lobster Linguini with White Wine Sauce - 2015 Viognier

    Put an ounce of butter into a medium-sized sauté pan with a drizzle of olive oil over medium heat. Add the shallots and cook until translucent, about 3-4 minutes. Then, add the lemon juice and white wine, stirring everything together. Add the thyme, salt, and pepper and stir slowly again. Then, add the rest of the butter slowly, letting each piece melt into the sauce completely. Turn the heat down slightly and let the sauce reduce.

    Meanwhile, bring a pot of salted water to a boil. Cook the linguine for 7&ndash11 minutes, until al dente. Strain the linguine and add immediately to the white wine sauce, followed quickly by the cooked lobster meat. Stir everything together, making sure it&rsquos all coated and incorporated. Plate immediately and garnish with Parmesan cheese.

    Recipe Summary

    • 1 (16 ounce) package linguine pasta, broken into fourths
    • 2 tablespoons olive oil
    • 12 slices cooked bacon, chopped
    • 1 sweet onion, finely chopped
    • 1 tablespoon minced garlic
    • 1 teaspoon red pepper flakes, or to taste
    • ½ cup dry white wine (such as Pinot Grigio)
    • 1 pound uncooked medium shrimp, peeled and deveined
    • 1 pound langostino lobster
    • 1 ½ cups peas
    • 1 cup basil pesto sauce
    • 1 cup half-and-half
    • 1 cup grated Parmigiano-Reggiano cheese

    Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes drain.

    Heat olive oil in a large saucepan over medium-high heat saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture cook and stir until wine is absorbed, 2 to 4 minutes.

    Stir shrimp and langostino lobster into bacon mixture saute until shrimp and langostino are pink, about 2 minutes.

    Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.

    Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce

    Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce. Lobster meat and Fettuccine Pasta are coated in a delicious cream sauce made with white wine, Parmesan cheese, fresh tarragon, garlic, grape tomatoes in this amazing pasta recipe.

    I love everything creamy. Lobster and creamy sauce definitely go well together. Especially with pasta. If you want to make something different with lobster, definitely try this lobster pasta with creamy white wine and tarragon sauce.

    I used chicken bouillon cube to add flavor to the sauce – which added amazing flavor! If you can find porcini cubes (they are difficult to find but I did find them once) they would go great in place of chicken bouillon cube .

    For this recipe, I use flavored pasta – Tomato Basil Garlic Fettuccini. You can see in the photos how colorful that pasta looks. This pasta was a perfect match for the sauce. If you can find this kind of pasta, it’s definitely worth using it – I purchased it at Whole Foods. Once pasta is cooked, rinse it quickly with cold water. You can also just a regular fettuccine – the sauce is so flavorful and delicious it will work with any type of long pasta. This delicious lobster pasta in creamy white wine Parmesan tarragon sauce is very rich, so I added some grape tomatoes which worked really well in this recipe.

    Lobster tails:

    First, cook lobster tails by boiling them in water:

    Then, start making the sauce by cooking together onions, grape tomatoes (each sliced in half), tarragon, wine and other ingredients

    Add lobster meat and continue cooking the sauce

    I use Tomato Basil Garlic Fettucini for this recipe. Use any fettuccine pasta

    What wine to use for cooking

    First off: why cook with wine? Italian and French style recipes often call for white wine in the ingredient list. It’s used to de-glaze the pan or add a complex, acidic flavor to dishes. It adds incredible complexity to risotto or pan sauces like this white wine sauce!

    What wine to use for cooking? Use any dry white wine here. You’ll want a crisp white wine that doesn’t have any hint of sweetness. A few types of white wine that are great for cooking are:

    • Sauvignon Blanc
    • Chardonnay
    • Pinot Grigio
    • Pinot Gris
    • Dry Vermouth

    You might have dry vermouth on hand for using in cocktails (like the Classic Martini). But it doubles as a cooking wine! Its crisp, cry flavor is very versatile.

    Linguine with Mushrooms in a White Wine Butter Sauce

    I do not hate tomato based sauces – marinara or arabiatta or bolognese. Same as I don’t hate a creamy white sauce like alfredo. I just always prefer a light non-sauce pasta sauce similar to this White Wine Butter sauce over tomato based sauce or creamy cheese sauce, any day.

    A light and fresh sauce is a must if you are making fresh pasta and not the dried boxed ones. I have made fresh pasta, the from scratch kinds, at home only a couple of times. I have been debating between getting a hand cranked pasta machine and a Kitchen Aid pasta attachment. Till I decide on one, I indulge myself and my family to fresh made pasta from our local grocery store PCC or from Whole Foods.

    If you haven’t yet tried cooking with fresh pasta, you should definitely try it once. It will seriously be difficult to go back to the box ones after this. But you still need those in your pantry, stored and ready to go when you suddenly decide to make pasta. Also, the fresh ones are not available in all the different types you need. I have only usually seen linguine, fettuccine or spaghetti or filled ones like ravioli or tortellini.

    Fresh pasta also takes way less time to cook than the dried ones. So keep that in mind when you buy and cook with fresh pasta, otherwise you will end up with an overcooked mass that is all clumped up together and not the beautiful al dente pasta.

    The shallots in the pasta give this a much needed oomph along with some sweetness and the mushrooms give some texture and substance to it with their umami. The white wine butter sauce just lightly coats the pasta in such a way that you wont even know it is there, but it definitely keeps the pasta from drying up.

    Do give it a try and let me know in the comments below how you like it.

    If you are in the mood for more pasta recipes, here are some of our favorites:

    Linguine with Mushrooms in a White Wine Butter Sauce – The Recipe


    • 5 oz fresh linguine
    • 3 tbsp butter
    • 1 tbsp olive oil
    • 3 shallots, sliced
    • 4 cloves garlic, minced
    • 12-15 shiitake mushrooms, about 2 cups when chopped
    • ½ cup dry white wine
    • 1 tsp crushed red pepper flakes
    • fresh crushed black pepper, to taste
    • salt, to taste
    • ¼ cup grated Asiago cheese


    Cook the linguine in salted water as per instructions on the packaging. Drain and keep aside.

    Heat he butter and olive oil in a pan and add the shallots and garlic to it. Once the shallots start to soften, add the mushrooms to it. Let the mushrooms soften.

    Now add the white wine, red pepper flakes, crushed black pepper and salt. Add the drained pasta to this immediately and toss well. Remove from heat.

    Watch the video: Συμπόσιο Αρχαίων Γεύσεις στη Νάουσα. #VLOG


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